Tender chicken, spinach, and perfectly cooked Mafalda noodles are layered in a rich sauce made with our Campbell's® No Salt Added Condensed Cream of Chicken soup.
- Total time:
45 minutes
- Servings:
12
|
Ingredient
|
Weight
|
Measure
|
|
canola oil |
|
2 tbsp. |
|
boneless, skinless chicken breast , yield from 1 ounce raw |
|
63 |
|
black pepper , ground |
|
2 tsp. |
|
fresh parsley , chopped |
|
2 tbsp. |
|
garlic , minced |
|
1 tsp. |
|
onion , diced |
11.0 oz. |
2 cup |
|
fresh thyme leaves , minced |
|
1 tbsp. |
|
spinach , fresh |
12.0 oz. |
8 cup |
|
Swanson® Unsalted Chicken Stock |
|
3 cup |
|
Campbell’s® Condensed No Salt Added Cream of Chicken Soup , 50 ounce |
|
1 can |
|
light cream |
|
1 cup |
|
cooked mafalda pasta |
42.0 oz. |
12 cup |
|
cherry tomatoes |
16.0 oz. |
36 ea. |
|
Parmesan cheese , shredded |
5.0 oz. |
1.5 cup |
1. Heat oil in a large pot. Season chicken with black pepper, 1/2 the parsley and garlic. Sauté until brown on both sides. Remove from pan and reserve.
2. Using the same pot, cook onions, remaining parsley and thyme for 5 minutes.
3. Add spinach and cook until wilted.
4. Add Swanson® Unsalted Chicken Stock. Bring to a simmer while scraping the bottom of the pot.
5. Add Campbells® Condensed No Salt Added Cream of Chicken Soup. Mix well and ring to a simmer. Simmer 5 minutes.
6. While simmering, shred chicken breast. Add to soup mixture.
7. Stir cream into pot and 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.
7. While simmering, heat a sauté pan over high heat. Add cherry tomatoes and toss to blister tomatoes. Remove and reserve.
To Serve: Using a #4 spoodle, portion 1 cup of pasta in a serving bowl. Ladle 8 oz. of chicken mixture over pasta. Top with 2 tablespoons of parmesan cheese and 3 cherry tomatoes. Serve immediately.
Tender chicken, spinach, and perfectly cooked Mafalda noodles are layered in a rich sauce made with our Campbell's® No Salt Added Condensed Cream of Chicken soup.
-
Total time:
45 minutes
-
Servings:
12
|
Ingredient
|
Weight
|
Measure
|
|
canola oil |
|
2 tbsp. |
|
boneless, skinless chicken breast , yield from 1 ounce raw |
|
63 |
|
black pepper , ground |
|
2 tsp. |
|
fresh parsley , chopped |
|
2 tbsp. |
|
garlic , minced |
|
1 tsp. |
|
onion , diced |
11.0 oz. |
2 cup |
|
fresh thyme leaves , minced |
|
1 tbsp. |
|
spinach , fresh |
12.0 oz. |
8 cup |
|
Swanson® Unsalted Chicken Stock |
|
3 cup |
280000021450
|
Campbell’s® Condensed No Salt Added Cream of Chicken Soup , 50 ounce |
|
1 can |
280000028664
|
light cream |
|
1 cup |
|
cooked mafalda pasta |
42.0 oz. |
12 cup |
|
cherry tomatoes |
16.0 oz. |
36 ea. |
|
Parmesan cheese , shredded |
5.0 oz. |
1.5 cup |
1. Heat oil in a large pot. Season chicken with black pepper, 1/2 the parsley and garlic. Sauté until brown on both sides. Remove from pan and reserve.
2. Using the same pot, cook onions, remaining parsley and thyme for 5 minutes.
3. Add spinach and cook until wilted.
4. Add Swanson® Unsalted Chicken Stock. Bring to a simmer while scraping the bottom of the pot.
5. Add Campbells® Condensed No Salt Added Cream of Chicken Soup. Mix well and ring to a simmer. Simmer 5 minutes.
6. While simmering, shred chicken breast. Add to soup mixture.
7. Stir cream into pot and 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.
7. While simmering, heat a sauté pan over high heat. Add cherry tomatoes and toss to blister tomatoes. Remove and reserve.
To Serve: Using a #4 spoodle, portion 1 cup of pasta in a serving bowl. Ladle 8 oz. of chicken mixture over pasta. Top with 2 tablespoons of parmesan cheese and 3 cherry tomatoes. Serve immediately.
