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 |
wtf
weight_quantity
2.
lb. |
0 |
|
canola oil |
wtf
weight_quantity
|
3 tsp. |
|
onion |
wtf
weight_quantity
17.
oz. |
3.5 cup |
|
boneless, skinless chicken breast , yield from 1 ounce raw, diced |
wtf
weight_quantity
|
40 |
|
garlic |
wtf
weight_quantity
|
2 tsp. |
|
mushrooms , sliced |
wtf
weight_quantity
21.
oz. |
6 cup |
|
sun-dried tomatoes , julienned |
wtf
weight_quantity
10.
oz. |
3.5 cup |
|
half and half |
wtf
weight_quantity
|
2 cup |
|
Swanson® Unsalted Chicken Broth |
wtf
weight_quantity
|
2 cup |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup |
wtf
weight_quantity
|
6 cup |
|
frozen spinach , thawed |
wtf
weight_quantity
12.5
oz. |
4 cup |
|
black pepper |
wtf
weight_quantity
|
1 tsp. |
|
fresh parsley |
wtf
weight_quantity
|
2 tsp. |
|
feta cheese |
wtf
weight_quantity
|
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, Campbells® 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 |
2.0
lb. |
0 |
|
canola oil | |
3 tsp. |
|
onion |
17.0
oz. |
3.5 cup |
|
boneless, skinless chicken breast , yield from 1 ounce raw, diced | |
40 |
|
garlic | |
2 tsp. |
|
mushrooms , sliced |
21.0
oz. |
6 cup |
|
sun-dried tomatoes , julienned |
10.0
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 |
12.5
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, Campbells® 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.
