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TWISTED CHICKEN BROCCOLI ALFREDO

Made With:

Product

Campbell’s® Classic Condensed Healthy Request Cream of Mushroom Soup

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

Campbell's® Healthy Request® condensed Cream of Mushroom soup offers the rich traditional flavor of cream of mushroom soup with a more nutritious profile.

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Tip

Thaw chicken in the refrigerator in advance of preparation.

Cook frozen vegetables only until tender but crisp; they will become overcooked when held too long on a hot steam table or in a holding cabinet.

If served as a mixed dish, keep pasta, sauce, and broccoli separated and combine just before serving time to maintain best product consistency.

If pasta is prepared in advance of the day of service, follow directions for cooking pasta for same day service. After it’s cooked and drained, return the pasta to the vessel and cover it with cold water. Add ice, stir gently, and chill the pasta to 40°F or below. Skim off any remaining ice with a strainer, and drain. Store in covered containers, refrigerated at 40°F. To reheat, place pasta in a basket or strainer and plunge into rapidly boiling water. Drain hold for hot service at 140°F or higher.

Nutrition Facts
Serving Size
1-½ CUP (TWO 6 OZ SPOODLES)
Amount Per Serving
Calories 309
% Daily Value
Total Fat 7.4g
11%
Saturated Fat 2.8g
14%
Cholesterol 47mg
16%
Sodium 541mg
23%
Total Carbohydrate 36.7g
12%
Dietary Fiber 5.2g
21%
Protein 25g
50%
Vitamin A 13%
Vitamin C 60%
Calcium 30%
Iron 15%
Child Nutritional Content
  • mma: 2.0oz
  • grain: 1.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.5c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

Not Available

Serving & Size

1-½ CUP (TWO 6 OZ SPOODLES)

Yields

This classic Alfredo dish is transformed by combining Campbell's® Healthy Request® Condensed Cream of Mushroom Soup, chicken, whole grain pasta, broccoli, and Parmesan cheese. Creamy and delicious, it's sure to please any patron.

Nutrition Facts

Nutrition Facts
Serving Size
1-½ CUP (TWO 6 OZ SPOODLES)
Amount Per Serving
Calories 309
% Daily Value
Total Fat 7.4g
11%
Saturated Fat 2.8g
14%
Cholesterol 47mg
16%
Sodium 541mg
23%
Total Carbohydrate 36.7g
12%
Dietary Fiber 5.2g
21%
Protein 25g
50%
Vitamin A 13%
Vitamin C 60%
Calcium 30%
Iron 15%
Child Nutritional Content
  • mma: 2.0oz
  • grain: 1.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.5c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
water 6  gallons
whole grain rotini (spiral) pasta, dry 3 lb. 18  cups
1. Cook pasta until al dente. DO NOT OVERCOOK.• Drain well.
CCP: Hold hot at 140°F or higher.
Weight Measure
frozen broccoli florets 11 lb. 28  cups
2.  In a stockpot or steam-jacketed kettle add the frozen broccoli to boiling water. Bring water to boil, reduce temperature. Cover and simmer for 5 to 10 minutes. Drain.
OR-
In place a single layer of frozen broccoli in a steamer pan. Steam uncovered for 3 to 5 minutes. Drain.
CCP: Hold at 140°F or higher.
Made With:

Product

Campbell’s® Classic Condensed Healthy Request Cream of Mushroom Soup

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

View Product
Weight Measure
Campbells® Healthy Request® Condensed Cream of Mushroom Soup, 50 oz ea 3  cans
low fat (1%) milk 1  gallons
black pepper, ground 1  tbsp.
granulated garlic 1/4  cups
Parmesan cheese, grated 1 lb. 5 667/1000  cups
cooked diced chicken, frozen, thawed 84 oz. 17  cups

3. To make sauce, combine soup, milk, pepper, garlic, cheese, and chicken.• Cook over medium heat for 5 to 10 minutes,stirring often.
CCP: Heat to 165°F for at least 15 seconds.
CCP: Hold at 140°F or higher.

To serve as Mixed Dish:
Combine cooked pasta, broccoli, and sauce. Transfer combined mixture to serving pans. Portion size = 1 ½ cups (two 6 fl oz spoodles).
CCP: Hold for hot service at 140°F or higher.

To serve as Deconstructed Dish:
Transfer cooked pasta, broccoli, and sauce to separate serving pans.For each portion, plate in the following order:- ½ cup pasta (4 oz spoodle)- Add ½ cup (4 oz spoodle) of broccoli- Top with ½ cup (4 oz spoodle) sauce.  Serve immediately- Portion size = 1 ½ cups (two 6 fl oz spoodles)
CCP: Hold for hot service at 140°F or higher.
 

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