Savory chicken sausage, tender broccoli florets, mushrooms, garlic, red chili flakes and our Campbell’s® Healthy Request® Condensed Cream of Chicken Soup all come together overtop of rigatoni in this hearty and comforting dish.
- Total time:
30 minutes
- Servings:
16
|
Ingredient
|
Weight
|
Measure
|
|
rigatoni pasta |
13.0 oz. |
4.75 cup |
|
canola oil |
|
2 tbsp. |
|
onion , sliced |
9.0 oz. |
2 cup |
|
garlic , peeled, chopped |
|
1 tbsp. |
|
Italian chicken sausage , yield from 1 ounce raw |
|
32 |
|
mushrooms , sliced |
9.0 oz. |
3 cup |
|
red bell pepper , diced |
|
2 cup |
|
crushed red pepper , optional |
|
0.5 tsp. |
|
black pepper , ground |
|
1 tsp. |
|
fresh oregano leaves , chopped |
|
1 tbsp. |
|
Swanson® Chicken Broth |
|
2 cup |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
|
frozen broccoli florets |
64.0 oz. |
8 cup |
|
fresh parsley , chopped |
|
2 tbsp. |
1. Cook pasta according to package directions. Drain. Reserve.
2. Heat oil in large sauce pot. Add onions. Cook for 3 minutes.
3. Add garlic and sausage. Cook for 5 minutes.
4. Add mushrooms, red bell peppers, red pepper flakes and black pepper. Cook for 5 minutes.
5. Add oregano, Swanson® Chicken Broth and Campbell’s® Healthy Request® Condensed Cream of Chicken Soup. Simmer on low or 10 minutes.
6. Add broccoli florets and parsley. Simmer for 5 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.
7. To Serve: Using a #8 scoop, portion ½ cup rigatoni into serving bowl. Using an 8 oz. serving spoon, top with 1 cup of sausage mushroom mix. Serve immediately.
Savory chicken sausage, tender broccoli florets, mushrooms, garlic, red chili flakes and our Campbell’s® Healthy Request® Condensed Cream of Chicken Soup all come together overtop of rigatoni in this hearty and comforting dish.
-
Total time:
30 minutes
-
Servings:
16
|
Ingredient
|
Weight
|
Measure
|
|
rigatoni pasta |
13.0 oz. |
4.75 cup |
|
canola oil |
|
2 tbsp. |
|
onion , sliced |
9.0 oz. |
2 cup |
|
garlic , peeled, chopped |
|
1 tbsp. |
|
Italian chicken sausage , yield from 1 ounce raw |
|
32 |
|
mushrooms , sliced |
9.0 oz. |
3 cup |
|
red bell pepper , diced |
|
2 cup |
|
crushed red pepper , optional |
|
0.5 tsp. |
|
black pepper , ground |
|
1 tsp. |
|
fresh oregano leaves , chopped |
|
1 tbsp. |
|
Swanson® Chicken Broth |
|
2 cup |
280000009772
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
280000004143
|
frozen broccoli florets |
64.0 oz. |
8 cup |
|
fresh parsley , chopped |
|
2 tbsp. |
1. Cook pasta according to package directions. Drain. Reserve.
2. Heat oil in large sauce pot. Add onions. Cook for 3 minutes.
3. Add garlic and sausage. Cook for 5 minutes.
4. Add mushrooms, red bell peppers, red pepper flakes and black pepper. Cook for 5 minutes.
5. Add oregano, Swanson® Chicken Broth and Campbell’s® Healthy Request® Condensed Cream of Chicken Soup. Simmer on low or 10 minutes.
6. Add broccoli florets and parsley. Simmer for 5 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.
7. To Serve: Using a #8 scoop, portion ½ cup rigatoni into serving bowl. Using an 8 oz. serving spoon, top with 1 cup of sausage mushroom mix. Serve immediately.
