Meals & Beverages

RECIPES

CREAMY CHICKEN & VEGETABLES OVER SPAGHETTI SQUASH

Made With:

Product

Campbell’s® Classic Condensed Healthy Request Cream of Chicken Soup

Campbells® Healthy Request® Condensed Cream of Chicken Soup

Campbell's® Condensed Healthy Request® Cream of Chicken Soup is a flavorful combination of high-quality chicken stock, chicken meat and cream.

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Nutrition Facts
Serving Size
SERVINGS (ABOUT 3/8 CUP SQUASH + 1 1/2 CUPS CHICKE
Amount Per Serving
Calories 376
% Daily Value
Total Fat 11.1g
17%
Saturated Fat 2.9g
15%
Cholesterol 103mg
34%
Sodium 407mg
17%
Total Carbohydrate 21.2g
7%
Dietary Fiber 3.3g
13%
Protein 40.1g
80%
Vitamin A 7%
Vitamin C 42%
Calcium 10%
Iron 11%
Total Time

70 min.

Serving & Size

SERVINGS (ABOUT 3/8 CUP SQUASH + 1 1/2 CUPS CHICKE

Yields

Sautéed boneless chicken breast strips, fresh vegetables, white wine and Campbell's® Condensed Cream of Chicken Soup combine to make a fabulous topping for spaghetti squash.

Nutrition Facts

Nutrition Facts
Serving Size
SERVINGS (ABOUT 3/8 CUP SQUASH + 1 1/2 CUPS CHICKE
Amount Per Serving
Calories 376
% Daily Value
Total Fat 11.1g
17%
Saturated Fat 2.9g
15%
Cholesterol 103mg
34%
Sodium 407mg
17%
Total Carbohydrate 21.2g
7%
Dietary Fiber 3.3g
13%
Protein 40.1g
80%
Vitamin A 7%
Vitamin C 42%
Calcium 10%
Iron 11%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
spaghetti squash 6 lb. 14  ea.
1.  Heat the oven to 400°F.  Place the squash halves, cut-side down, onto a baking sheet.

2.  Roast for 30 minutes or until the squash is tender. Scrape the flesh with a fork to separate the spaghetti-like strands. Cover and keep warm.
Weight Measure
olive oil 5  tbsp.
skinless, boneless chicken breast halves 5 lb.
3.  Heat the oil in a sauté pan over medium-high heat.  Add the chicken and cook until browned, stirring occasionally.  Remove the chicken from the pan.

 
Weight Measure
onion, medium, peeled, cut in half, sliced 5 
red bell pepper, small, 2-inch long strips 5 
zucchini, medium , sliced 5 
4.  Reduce the heat to medium.  Add the onion, pepper and zucchini to the sauté pan and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
Weight Measure
white wine 3 3/4  cups
Made With:

Product

Campbell’s® Classic Condensed Healthy Request Cream of Chicken Soup

Campbells® Healthy Request® Condensed Cream of Chicken Soup

View Product
Campbells® Healthy Request® Condensed Cream of Chicken Soup, 50 oz ea 1  cans
fresh basil leaves, chopped 1 oz. 10  tbsp.
Parmesan cheese 3 oz. 16  tbsp.
5.  Stir in the wine and heat to a boil.  Cook for 1 minute. 

6.  Stir in the soup.  Return the chicken to the pan.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through. 

CCP- minimum internal temperature of 165°F. for 1 minute.

7.  Just before serving stir in the basil. 

CCP- Hold hot (per HACCP) at 140°F. for service or cool quickly (per HACCP) to 40°F. or below.

8.  To serve, using a spoodle, portion about 3/8 cup of spaghetti squash onto plate. Top with 1 1/2 cups of the chicken mixture.  Sprinkle each serving with 2 1/2 tsp cheese.

 

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