GRILLED CHICKEN RATATOUILLE MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP

GRILLED CHICKEN RATATOUILLE MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP

Nutrition Facts

Serving Size
SERVING (1 CUP; 8 OZ SPOODLE)
Amount Per Serving
Calories 231
% Daily Value
Total Fat 6.8g
10%
Saturated Fat 1.5g
8%
Cholesterol 62mg
21%
Sodium 485mg
20%
Total Carbohydrate 15.1g
5%
Dietary Fiber 2.3g
9%
Protein 24.6g
49%
Vitamin A 25%
Vitamin C 22%
Calcium 6%
Iron 7%
Total Time

105 min.

Serving & Size

SERVING (1 CUP; 8 OZ SPOODLE)

Add To Pantry

Looking for a dish that is an excellent source of protein and full serving of vegetables?  Then we have the perfect dish for you.  Try our delicious grilled chicken ratatouille made with Campbell's®  Healthy Request®  Cream of Chicken Soup, fresh seasonal vegetables, garlic, and a white wine reduction!

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Step 2
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Ingredients Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup
cans
zucchini 25 oz. cups
yellow squash 25 oz. cups
red onion 24 oz. cups
eggplant 25 oz. cups
olive oil 0 1/2  cups
kosher salt tsp.
black pepper tsp.
boneless, skinless chicken breast 80 
kosher salt 0 1/2  tsp.
black pepper tsp.
fresh Italian parsley tbsp.
olive oil tbsp.
garlic tbsp.
tomato sauce 2 1/2  cups
fresh basil leaves tbsp.
olive oil tbsp.
garlic tbsp.
white wine cups
reduced fat (2%) milk 1 1/4  cups
fresh Italian parsley tbsp.
kosher salt tsp.
black pepper tsp.
Instructions
To Prepare Vegetables:

1. Toss zucchini, yellow squash, onions, and eggplant with olive oil, salt and pepper.

2. Grill vegetables on both sides for 2 minutes. Reserve.
To Prepare Chicken:

1. Season chicken with salt, pepper and parsley. Grill for 4 minutes on each side.

2. Finish cooking chicken in 350°F oven until cooked through. Reserve.

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.
To Prepare Sauce:

1. In a medium sauce pot, heat first listed measure olive oil. Sauté first listed measure of garlic for 1 minute.

2. Add tomato sauce and basil. Simmer on medium heat for 15 minutes.

3. In a medium pot, heat second listed measure of olive oil. Sauté second listed measure of garlic for 1 minute.

4. Add white wine, reduce by 1/2.

5. Add milk, parsley and Campbell’s® Healthy Request® Cream of Chicken Soup. Season with salt and pepper. Simmer for 15 minutes.

To Assemble/Bake:

1. Toss all vegetables with tomato sauce. Layer all coated vegetables in a full size hotel pan with sauce.

2. Slice chicken breast on a bias. Lay slices on top of vegetables. Top chicken with roasted garlic cream sauce.

3. Bake in 350°F oven for 10 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.

To Serve:

1. Using an 11 oz. spoodle, portion about 1 cup onto plate.  Serve immediately.
 

Recipe Tip

  1. *80 ounces raw chicken used in recipe.
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