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 |
wtf
weight_quantity
1.
oz. |
2 tbsp. |
green onion , thinly sliced |
wtf
weight_quantity
|
2 tbsp. |
garlic |
wtf
weight_quantity
1.
oz. |
2 tbsp. |
shiitake mushrooms , sliced |
wtf
weight_quantity
16.
oz. |
4 cup |
Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos , 4 pound pouch |
wtf
weight_quantity
|
1 ea. |
poblano chile , roasted, julienne |
wtf
weight_quantity
24.
oz. |
3 cup |
fresh parsley , chopped |
wtf
weight_quantity
|
1 tbsp. |
fresh thyme leaves , chopped |
wtf
weight_quantity
|
1 tbsp. |
white Cheddar cheese , shredded |
wtf
weight_quantity
8.
oz. |
2 cup |
kosher salt |
wtf
weight_quantity
|
1 tsp. |
black pepper , ground |
wtf
weight_quantity
|
0.5 tsp. |
olive oil |
wtf
weight_quantity
1.
oz. |
2 tbsp. |
boneless, skinless chicken breasts, cooked , sliced |
wtf
weight_quantity
64.
oz. |
0 |
cooked penne pasta , drained |
wtf
weight_quantity
32.
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 |
1.0
oz. |
2 tbsp. |
green onion , thinly sliced | |
2 tbsp. |
garlic |
1.0
oz. |
2 tbsp. |
shiitake mushrooms , sliced |
16.0
oz. |
4 cup |
Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos , 4 pound pouch | |
1 ea. |
poblano chile , roasted, julienne |
24.0
oz. |
3 cup |
fresh parsley , chopped | |
1 tbsp. |
fresh thyme leaves , chopped | |
1 tbsp. |
white Cheddar cheese , shredded |
8.0
oz. |
2 cup |
kosher salt | |
1 tsp. |
black pepper , ground | |
0.5 tsp. |
olive oil |
1.0
oz. |
2 tbsp. |
boneless, skinless chicken breasts, cooked , sliced |
64.0
oz. |
0 |
cooked penne pasta , drained |
32.0
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.