BAKED FETA CHEESE AND CHICKEN BOWTIE PASTA MADE WITH CAMPBELLS® HEALTHY REQUEST® CONDENSED CREAM OF
Nutrition Facts
Serving Size
SERVING (1-1/4 CUP)
Amount Per Serving
Calories 315
% Daily Value
Total Fat 8.7g
13%
Saturated Fat 4.1g
21%
Cholesterol 48mg
16%
Sodium 379mg
16%
Total Carbohydrate 39g
13%
Dietary Fiber 3.3g
13%
Protein 20.5g
41%
Vitamin A 20%
Vitamin C 8%
Calcium 12%
Iron 16%

baked feta cheese and chicken bowtie pasta made with campbells® healthy request® condensed cream of

This Mediterranean inspired past dish made Campbells® Healthy Request® Condensed Cream of Chicken Soup with is sure to please guests with savory chicken, farfalle pasta, and added flavor with sundried tomatoes and feta cheese.

  • Total time: 70 minutes
  • Servings: 27
Ingredient Weight Measure
farfalle (bow tie) pasta 2.000 lb. 0
canola oil 3 tsp.
onion 17.000 oz. 3.5 cup
boneless, skinless chicken breast , yield from 1 ounce raw, diced 40
garlic 2 tsp.
mushrooms , sliced 21.000 oz. 6 cup
sun-dried tomatoes , julienned 10.000 oz. 3.5 cup
half and half 2 cup
Swanson® Unsalted Chicken Broth 2 cup
Campbells® Healthy Request® Condensed Cream of Chicken Soup 6 cup
frozen spinach , thawed 12.500 oz. 4 cup
black pepper 1 tsp.
fresh parsley 2 tsp.
feta cheese 2.5 cup
Prepare Pasta:

1. Cook pasta according to package directions. Drain. Reserve.
 
Prepare Chicken:

1. Using a large sauce pot, heat canola oil over medium heat. 
 
2. Add onions. Cook for 5 minutes.
 
3. Add chicken. Cook for 5 additional minutes. Transfer to bowl. Reserve.
Prepare Sauce:

1. Using the same pan, add garlic, mushrooms and sun-dried tomatoes. Cook for another 2 minutes. 

2. Add half & half, reduce heat to low. Simmer for 5 minutes.

3. Add Swanson® Unsalted Chicken Broth, Campbell’s® Healthy Request® Cream of Chicken Soup, spinach, black pepper and parsley. Simmer for 3 minutes.

Bake:

1. Transfer mixture to a large mixing bowl. Add cooked pasta, soup mixture and 1/2 of the listed measure of cheese. Thoroughly mix ingredients until well incorporated.

2. Place mixture in hotel pan. Top with remaining cheese. Bake for 50 minutes at 350°F.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

Serve:

Using 1-#4 and 1#16 spoodle or scoop, portion 1-1/4 cup onto serving plate. Serve immediately.

This Mediterranean inspired past dish made Campbells® Healthy Request® Condensed Cream of Chicken Soup with is sure to please guests with savory chicken, farfalle pasta, and added flavor with sundried tomatoes and feta cheese.

  • Total time: 70 minutes
  • Servings: 27
Ingredient Weight Measure
farfalle (bow tie) pasta 2.000 lb. 0
canola oil 3 tsp.
onion 17.000 oz. 3.5 cup
boneless, skinless chicken breast , yield from 1 ounce raw, diced 40
garlic 2 tsp.
mushrooms , sliced 21.000 oz. 6 cup
sun-dried tomatoes , julienned 10.000 oz. 3.5 cup
half and half 2 cup
Swanson® Unsalted Chicken Broth 2 cup
Campbells® Healthy Request® Condensed Cream of Chicken Soup 6 cup
frozen spinach , thawed 12.500 oz. 4 cup
black pepper 1 tsp.
fresh parsley 2 tsp.
feta cheese 2.5 cup
Prepare Pasta:

1. Cook pasta according to package directions. Drain. Reserve.
 
Prepare Chicken:

1. Using a large sauce pot, heat canola oil over medium heat. 
 
2. Add onions. Cook for 5 minutes.
 
3. Add chicken. Cook for 5 additional minutes. Transfer to bowl. Reserve.
Prepare Sauce:

1. Using the same pan, add garlic, mushrooms and sun-dried tomatoes. Cook for another 2 minutes. 

2. Add half & half, reduce heat to low. Simmer for 5 minutes.

3. Add Swanson® Unsalted Chicken Broth, Campbell’s® Healthy Request® Cream of Chicken Soup, spinach, black pepper and parsley. Simmer for 3 minutes.

Bake:

1. Transfer mixture to a large mixing bowl. Add cooked pasta, soup mixture and 1/2 of the listed measure of cheese. Thoroughly mix ingredients until well incorporated.

2. Place mixture in hotel pan. Top with remaining cheese. Bake for 50 minutes at 350°F.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

Serve:

Using 1-#4 and 1#16 spoodle or scoop, portion 1-1/4 cup onto serving plate. Serve immediately.

Made with:

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