Enjoy the flavors of the Mediterranean with this roasted chicken ratatouille. Juicy chicken, fresh vegetables, and our Campbell's® No Salt Added Condensed Tomato soup come together perfectly in this tasty dish.
- Total time:
30 minutes
- Servings:
15
|
Ingredient
|
Weight
|
Measure
|
|
boneless, skinless chicken breast , yield from 1 ounce raw |
|
60 |
|
balsamic vinegar |
|
1 cup |
|
olive oil |
|
0.5 cup |
|
onion , diced |
11.0 oz. |
2 cup |
|
garlic , chopped |
1.0 oz. |
2 tbsp. |
|
eggplant , peeled, diced |
19.0 oz. |
7 cup |
|
zucchini , diced |
23.0 oz. |
6 cup |
|
green and red bell pepper , diced |
17.0 oz. |
5 cup |
|
black pepper , ground |
|
2 tsp. |
|
fresh basil leaves , chopped |
|
0.25 cup |
|
fresh thyme leaves , chopped |
|
1 tbsp. |
|
Campbell’s® Condensed No Salt Added Tomato Soup , 50 ounce |
|
1 can |
1. Mix chicken with 1/2 cup balsamic vinegar. Roast in oven at 350°F until cooked through. Slice and Reserve.
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.
2. Heat ¼ cup of oil in a large wide sauce pot. Add onions. Cook for 3-4 minutes.
3. Add garlic, eggplant, zucchini, red and green peppers. Cook for 6-7 minutes on high heat.
4. Add black pepper, basil, and thyme. Cook for 2-3 minutes.
5. Add Campbells® Condensed No Salt Added Tomato Soup. Simmer on low heat for 10 minutes.
6. Add remaining olive oil & balsamic vinegar.
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 12 oz serving spoon, portion 1-1/2 cups vegetable mixture onto plate. Garnish with 3 oz. of cooked chicken breast. Serve immediately.
Enjoy the flavors of the Mediterranean with this roasted chicken ratatouille. Juicy chicken, fresh vegetables, and our Campbell's® No Salt Added Condensed Tomato soup come together perfectly in this tasty dish.
-
Total time:
30 minutes
-
Servings:
15
|
Ingredient
|
Weight
|
Measure
|
|
boneless, skinless chicken breast , yield from 1 ounce raw |
|
60 |
|
balsamic vinegar |
|
1 cup |
|
olive oil |
|
0.5 cup |
|
onion , diced |
11.0 oz. |
2 cup |
|
garlic , chopped |
1.0 oz. |
2 tbsp. |
|
eggplant , peeled, diced |
19.0 oz. |
7 cup |
|
zucchini , diced |
23.0 oz. |
6 cup |
|
green and red bell pepper , diced |
17.0 oz. |
5 cup |
|
black pepper , ground |
|
2 tsp. |
|
fresh basil leaves , chopped |
|
0.25 cup |
|
fresh thyme leaves , chopped |
|
1 tbsp. |
|
Campbell’s® Condensed No Salt Added Tomato Soup , 50 ounce |
|
1 can |
1. Mix chicken with 1/2 cup balsamic vinegar. Roast in oven at 350°F until cooked through. Slice and Reserve.
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.
2. Heat ¼ cup of oil in a large wide sauce pot. Add onions. Cook for 3-4 minutes.
3. Add garlic, eggplant, zucchini, red and green peppers. Cook for 6-7 minutes on high heat.
4. Add black pepper, basil, and thyme. Cook for 2-3 minutes.
5. Add Campbells® Condensed No Salt Added Tomato Soup. Simmer on low heat for 10 minutes.
6. Add remaining olive oil & balsamic vinegar.
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 12 oz serving spoon, portion 1-1/2 cups vegetable mixture onto plate. Garnish with 3 oz. of cooked chicken breast. Serve immediately.
