A creamy sauce with a smooth, roasted red pepper finish.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|olive oil||2 tbsp.|
|roasted red bell pepper||6 ea.|
|water||48 fl oz.|
|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.
|3. Add roasted red peppers, water, and Campbells®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.
- 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.