Al dente pasta, herbed chicken, oven-roasted tomatoes and fresh basil are all nestled in a Parmesan cheese and white wine sauce in this irresistible dish.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|boneless skinless chicken breasts, cubed||1 1/2 kg||3 lb|
|finely chopped fresh thyme||15 mL||1 tbsp|
|finely chopped fresh rosemary||5 mL||1 tsp|
|salt and pepper, each||5 mL||1 tsp|
|canola oil||60 mL||1/4 cup|
|butter||30 mL||2 tbsp|
|onion, finely chopped (6 oz)||1 large||1 large|
|red peppers, chopped||2||2|
|minced garlic||15 mL||1 tbsp|
|dry white wine||250 mL||1 cup|
Campbell’s® Signature Condensed Cream of Leek and Potato Soup
1 tub (1.81 kg)
1 tub (4 lb)
|water||500 mL||2 cups|
|18% table cream||1 L||4 cups|
|oven-roasted tomatoes||500 mL||2 cups|
|shredded Parmesan cheese||500 mL||2 cups|
|linguine, cooked and drained||36 oz|
|fresh basil leaves||500 mL||2 cups|
|1. Toss together chicken, thyme, rosemary, salt and pepper. Heat oil and butter in large skillet set over medium-high heat; cook chicken for 8 to 10 minutes or until browned all over. Remove from skillet and set aside.|
|2. Add red peppers, onion and garlic to same skillet; cook for 3 to 5 minutes or until softened. Add wine; simmer for about 5 minutes or until reduced by half. Stir in soup, water and cream; bring to simmer. Return chicken to skillet; stir in tomatoes. Simmer for 15 to 20 minutes or until sauce is flavourful. Remove from heat; whisk in Parmesan. Let cool completely and refrigerate for up to 3 days.|
- Heat 1 cup (250 mL) sauce in skillet. Toss with 4.5 oz (126 g) cooked linguine until coated and heated through. Garnish with 2 tbsp (30 mL) basil.