CHICKEN & WHITE CHEDDAR PASTA
Nutrition Facts
Serving Size
SERVING (#6 SCOOP; 2/3 CUP PASTA MIXTURE +3.5 OZ C
Amount Per Serving
Calories 478
% Daily Value
Total Fat 21.7g
33%
Saturated Fat 10.1g
51%
Cholesterol 131mg
44%
Sodium 613mg
26%
Total Carbohydrate 27.2g
9%
Dietary Fiber 2.5g
10%
Protein 41.9g
84%
Vitamin A 15%
Vitamin C 103%
Calcium 16%
Iron 14%

chicken & white cheddar pasta

Combine shallots, garlic and Shitake Mushrooms to our Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos to create a flavorful sauce you can add to any pasta dish.

  • Total time: 30 minutes
  • Servings: 18
Ingredient Weight Measure
olive oil 1.000 oz. 2 tbsp.
green onion , thinly sliced 2 tbsp.
garlic 1.000 oz. 2 tbsp.
shiitake mushrooms , sliced 16.000 oz. 4 cup
Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos , 4 pound pouch 1 ea.
poblano chile , roasted, julienne 24.000 oz. 3 cup
fresh parsley , chopped 1 tbsp.
fresh thyme leaves , chopped 1 tbsp.
white Cheddar cheese , shredded 8.000 oz. 2 cup
kosher salt 1 tsp.
black pepper , ground 0.5 tsp.
olive oil 1.000 oz. 2 tbsp.
boneless, skinless chicken breasts, cooked , sliced 64.000 oz. 0
cooked penne pasta , drained 32.000 oz. 8.5 cup
1. Using a large pot, heat first listed measure of oil over medium heat.

2. Add green onions. Cook for 2-3 minutes.

3. Add garlic and mushrooms.  Cook for 3 minutes.

4. Add Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos, parsley, thyme and cheese. Simmer for 2 minutes.  Stir in salt and pepper.

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

5. Mix pasta with poblano sauce. Drizzle with oil. Top with chicken.

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

To Serve: Using a #6 Scoop, portion 2/3 cup onto plate. Top with 3.5 ounces chicken, approximately 3 slices. Serve immediately.
 

Combine shallots, garlic and Shitake Mushrooms to our Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos to create a flavorful sauce you can add to any pasta dish.

  • Total time: 30 minutes
  • Servings: 18
Ingredient Weight Measure
olive oil 1.000 oz. 2 tbsp.
green onion , thinly sliced 2 tbsp.
garlic 1.000 oz. 2 tbsp.
shiitake mushrooms , sliced 16.000 oz. 4 cup
Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos , 4 pound pouch 1 ea.
poblano chile , roasted, julienne 24.000 oz. 3 cup
fresh parsley , chopped 1 tbsp.
fresh thyme leaves , chopped 1 tbsp.
white Cheddar cheese , shredded 8.000 oz. 2 cup
kosher salt 1 tsp.
black pepper , ground 0.5 tsp.
olive oil 1.000 oz. 2 tbsp.
boneless, skinless chicken breasts, cooked , sliced 64.000 oz. 0
cooked penne pasta , drained 32.000 oz. 8.5 cup
1. Using a large pot, heat first listed measure of oil over medium heat.

2. Add green onions. Cook for 2-3 minutes.

3. Add garlic and mushrooms.  Cook for 3 minutes.

4. Add Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos, parsley, thyme and cheese. Simmer for 2 minutes.  Stir in salt and pepper.

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

5. Mix pasta with poblano sauce. Drizzle with oil. Top with chicken.

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

To Serve: Using a #6 Scoop, portion 2/3 cup onto plate. Top with 3.5 ounces chicken, approximately 3 slices. Serve immediately.
 

Made with:

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