Creamy Tuscan Chicken with Linguine

Creamy Tuscan Chicken with Linguine
Total Time

40 min.

Serving & Size

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
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)

A rich, satisfying soup made with leeks, potatoes, real cream and onions. Finished with herbs and spices.

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.

Recipe Tip

  1. 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.

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