A rich and creamy chicken carbonara with smoked bacon, peas, garlic and linguini and our Campbell's® No Salt Added Condensed Cream of Chicken soup.
- Total time:
30 minutes
- Servings:
12
Ingredient |
Weight |
Measure |
---|
bacon , yield from 16 ounce raw, with half drippings included |
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weight_quantity
|
1 |
onion , sliced thin |
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weight_quantity
7.
oz. |
2 cup |
garlic , peeled, chopped |
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weight_quantity
|
1 tbsp. |
black pepper , ground |
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weight_quantity
|
2 tsp. |
Swanson® Unsalted Chicken Stock |
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weight_quantity
|
2 cup |
Campbell’s® Condensed No Salt Added Cream of Chicken Soup , 50 ounce |
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weight_quantity
|
1 can |
reduced fat (2%) milk |
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weight_quantity
|
2 cup |
frozen peas |
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weight_quantity
16.
oz. |
4 cup |
cooked linguine |
wtf
weight_quantity
46.
oz. |
12 cup |
Parmesan cheese , grated |
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weight_quantity
|
4 tbsp. |
1. Cook bacon in a large sauce pot for 5 minutes. Drain off half the bacon fat.
2. Add onions. Cook for 5 minutes.
3. Add garlic and black pepper. Cook for 2 minutes.
4. Add Swanson® Unsalted Chicken Stock. Simmer for 3 minutes.
5. Add Campbells® Condensed No Salt Added Cream of Chicken Soup. Simmer on low for 10 minutes.
6. Add milk, peas and cooked linguini. Simmer for 5 minutes.
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.
7. To Serve: Using two 8 oz serving spoons, portion 2 cups of pasta mixture in the center of a serving bowl. Garnish with 1 teaspoon of parmesan cheese. Serve immediately.
A rich and creamy chicken carbonara with smoked bacon, peas, garlic and linguini and our Campbell's® No Salt Added Condensed Cream of Chicken soup.
-
Total time:
30 minutes
-
Servings:
12
Ingredient |
Weight |
Measure |
---|
bacon , yield from 16 ounce raw, with half drippings included | |
1 |
onion , sliced thin |
7.0
oz. |
2 cup |
garlic , peeled, chopped | |
1 tbsp. |
black pepper , ground | |
2 tsp. |
Swanson® Unsalted Chicken Stock | |
2 cup |
Campbell’s® Condensed No Salt Added Cream of Chicken Soup , 50 ounce | |
1 can |
reduced fat (2%) milk | |
2 cup |
frozen peas |
16.0
oz. |
4 cup |
cooked linguine |
46.0
oz. |
12 cup |
Parmesan cheese , grated | |
4 tbsp. |
1. Cook bacon in a large sauce pot for 5 minutes. Drain off half the bacon fat.
2. Add onions. Cook for 5 minutes.
3. Add garlic and black pepper. Cook for 2 minutes.
4. Add Swanson® Unsalted Chicken Stock. Simmer for 3 minutes.
5. Add Campbells® Condensed No Salt Added Cream of Chicken Soup. Simmer on low for 10 minutes.
6. Add milk, peas and cooked linguini. Simmer for 5 minutes.
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.
7. To Serve: Using two 8 oz serving spoons, portion 2 cups of pasta mixture in the center of a serving bowl. Garnish with 1 teaspoon of parmesan cheese. Serve immediately.