Sautéed chicken breasts simmered in a kicked-up Pace® Picante Sauce mixed with Campbell's® Healthy Request® Condensed Tomato Soup black beans and corn.
- Total time:
35 minutes
- Servings:
48
|
Ingredient |
Weight |
Measure |
|---|
|
chili powder |
wtf
weight_quantity
|
0.333 cup |
|
cumin , ground |
wtf
weight_quantity
|
8 tsp. |
|
vegetable oil |
wtf
weight_quantity
|
0.5 cup |
|
garlic , peeled, minced |
wtf
weight_quantity
|
8 tsp. |
|
boneless, skinless chicken breast , cooked yield from 1 pound raw |
wtf
weight_quantity
|
14 |
|
green onion , minced |
wtf
weight_quantity
|
8 tsp. |
|
Campbell's® Healthy Request® Condensed Tomato Soup , 50 oz ea |
wtf
weight_quantity
87.5
oz. |
1.75 can |
|
Pace® Picante Sauce- Mild |
wtf
weight_quantity
36.
oz. |
1 qt. |
|
low sodium black beans , canned, rinsed, drained |
wtf
weight_quantity
7.5
lb. |
0 |
|
frozen whole kernel corn |
wtf
weight_quantity
30.
oz. |
2 qt. |
|
cilantro , chopped |
wtf
weight_quantity
0.5
oz. |
1 cup |
1. Combine chili powder and cumin in a mixing bowl. Season chicken with chili powder mixture.
2. Heat oil in a skillet over medium-high heat. Add seasoned chicken. Cook for 6 minutes, or until browned on both sides. Add garlic and onions. Continue cooking for 1 more minute. Stir while cooking.
3. Add Campbell's® Healthy Request® Condensed Tomato Soup , Pace® Picante Sauce, and water to skillet. Heat to a boil. Reduce heat to medium-low. Add beans and corn. Cover and cook until chicken is thoroughly cooked (approximately 15 minutes).
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
4. Sprinkle cilantro over cooked chicken.
CCP: Hold for hot service at 140°F or higher until needed.
5. To Serve: Using tongs, portion 1 chicken breast onto plate. Using a #4 scoop, portion 1 cup vegetable/sauce mixture on top of chicken breast. Serve immediately.
Sautéed chicken breasts simmered in a kicked-up Pace® Picante Sauce mixed with Campbell's® Healthy Request® Condensed Tomato Soup black beans and corn.
-
Total time:
35 minutes
-
Servings:
48
|
Ingredient |
Weight |
Measure |
|---|
|
chili powder | |
0.333 cup |
|
cumin , ground | |
8 tsp. |
|
vegetable oil | |
0.5 cup |
|
garlic , peeled, minced | |
8 tsp. |
|
boneless, skinless chicken breast , cooked yield from 1 pound raw | |
14 |
|
green onion , minced | |
8 tsp. |
|
Campbell's® Healthy Request® Condensed Tomato Soup , 50 oz ea |
87.5
oz. |
1.75 can |
|
Pace® Picante Sauce- Mild |
36.0
oz. |
1 qt. |
|
low sodium black beans , canned, rinsed, drained |
7.5
lb. |
0 |
|
frozen whole kernel corn |
30.0
oz. |
2 qt. |
|
cilantro , chopped |
0.5
oz. |
1 cup |
1. Combine chili powder and cumin in a mixing bowl. Season chicken with chili powder mixture.
2. Heat oil in a skillet over medium-high heat. Add seasoned chicken. Cook for 6 minutes, or until browned on both sides. Add garlic and onions. Continue cooking for 1 more minute. Stir while cooking.
3. Add Campbell's® Healthy Request® Condensed Tomato Soup , Pace® Picante Sauce, and water to skillet. Heat to a boil. Reduce heat to medium-low. Add beans and corn. Cover and cook until chicken is thoroughly cooked (approximately 15 minutes).
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
4. Sprinkle cilantro over cooked chicken.
CCP: Hold for hot service at 140°F or higher until needed.
5. To Serve: Using tongs, portion 1 chicken breast onto plate. Using a #4 scoop, portion 1 cup vegetable/sauce mixture on top of chicken breast. Serve immediately.
