CRISPY CHICKEN WITH ASPARAGUS SAUCE OVER SPAGHETTI SQUASH

Made With:

Product

Campbell's® Frozen Condensed Cream of Asparagus Soup

A delicately seasoned soup made with tender asparagus and fresh cream.

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Nutrition Facts
Serving Size
1 SERVING (1 CHICKEN BREAST, 2 SAUCE FOR CHICKEN,
Amount Per Serving
Calories 417
% Daily Value
Total Fat 15.2g
23%
Saturated Fat 3.1g
16%
Cholesterol 90mg
30%
Sodium 1763mg
73%
Total Carbohydrate 21.3g
7%
Dietary Fiber 2g
8%
Protein 34.8g
70%
Vitamin A 4%
Vitamin C 2%
Calcium 9%
Iron 12%
Total Time

Not Available

Serving & Size

1 SERVING (1 CHICKEN BREAST, 2 SAUCE FOR CHICKEN,

Yields

Delectable chicken and spaghetti squash combine with a comforting asparagus sauce to deliver indulgence with every bite! Made with Campbell's® Frozen Condensed Cream of Asparagus Soup.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CHICKEN BREAST, 2 SAUCE FOR CHICKEN,
Amount Per Serving
Calories 417
% Daily Value
Total Fat 15.2g
23%
Saturated Fat 3.1g
16%
Cholesterol 90mg
30%
Sodium 1763mg
73%
Total Carbohydrate 21.3g
7%
Dietary Fiber 2g
8%
Protein 34.8g
70%
Vitamin A 4%
Vitamin C 2%
Calcium 9%
Iron 12%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Campbell's® Frozen Condensed Cream of Asparagus Soup

View Product
Weight Measure
Campbell's® Frozen Condensed Cream of Asparagus Soup 4 lb.
water 2 lb.
1. Heat the sauce first: Combine the asparagus soup and water in a pot and bring to temperature slowly.
Weight Measure
skinless, boneless chicken breast halves, 4 ounce each 24  ea.
vegetable oil 3/4  cups
2. Pat chicken dry making sure no moisture is left on the chicken breasts. Cut chicken breast into 4 oz. pieces. Time to cook the chicken: In a saute pan, place the pan over high heat. When the pan is hot, add the oil and when the oil is hot, add the chicken breasts and sear on both sides until brown. Take the chicken out and place on a sheet tray.
Weight Measure
Dijon-style mustard 4 1/2  cups
bread crumbs, dry, plain cups
3. Spread mustard on the tops of each chicken and then add a layer of the bread crumbs, dividing both the mustard and bread crumbs up equally.
4. Place in a 350 degree oven until 165 degree internal temperature is reached. Do not over cook! When the chicken is done, let rest.
Weight Measure
spaghetti squash, cooked, strung out 3 lb.
6. To plate, add the squash to the place and place the chicken against the noodles and drape 2 ounces of the sauce per chicken breast on top of the chicken. Serve hot.
5. For the squash, place the cooked hot squash noodles in a bowl and pour in half of the asparagus soup and toss.
6. To plate, add the squash to the place and place the chicken against the noodles and drape 2 ounces of the sauce per chicken breast on top of the chicken. Serve hot.
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