ROASTED RED PEPPER SAUCE WITH CAMPBELL’S® CREAM OF CHICKEN SOUP

Made With:

Soups

Campbell's® Condensed Cream of Chicken Soup

A smooth delicate blend of tender chicken in a creamy chicken stock.

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Tip

If roasted red peppers are unavailable, roast them on a gas stove. Add herbs before sautéing the sauce to maximize flavor Great with chicken breasts, pasta, pork tenderloin or chops, salmon and white fish, as a dip or as a braising or stewing liquid.

Nutrition Facts
Serving Size
1/4 CUP (2 FL OZ)
Amount Per Serving
Calories 16
% Daily Value
Total Fat 0.8g
1%
Saturated Fat 0.1g
1%
Cholesterol 1mg
0%
Sodium 85mg
4%
Total Carbohydrate 1.8g
1%
Dietary Fiber 0.3g
1%
Protein 0.2g
0%
Vitamin A 1%
Vitamin C 9%
Calcium 0%
Iron 0%
Total Time

30 min.

Serving & Size

1/4 CUP (2 FL OZ)

Yields

A creamy sauce with a smooth, roasted red pepper finish.

Nutrition Facts

Nutrition Facts
Serving Size
1/4 CUP (2 FL OZ)
Amount Per Serving
Calories 16
% Daily Value
Total Fat 0.8g
1%
Saturated Fat 0.1g
1%
Cholesterol 1mg
0%
Sodium 85mg
4%
Total Carbohydrate 1.8g
1%
Dietary Fiber 0.3g
1%
Protein 0.2g
0%
Vitamin A 1%
Vitamin C 9%
Calcium 0%
Iron 0%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil tbsp.
onion, medium, diced ea.
garlic, peeled, minced tbsp.
1. Heat olive oil in a saucepan over medium heat. Add onions and garlic.

2. Turn down heat and sweat for 2 minutes. Do not burn garlic.
Weight Measure
roasted red bell pepper, chopped ea.
water 48  fl oz.
Made With:

Soups

Campbell's® Condensed Cream of Chicken Soup

View Product
Campbell's® Condensed Cream of Chicken Soup, 50 oz ea 50 oz. cans
3. Add roasted red peppers, water, and Campbell’s®Cream of Chicken Condensed Soup. Bring to a boil. Reduce heat to a simmer 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.

4. Blend until smooth, serve warm.
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