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Creamy Tuscan Chicken with Linguine

Made With:

Soups

Signature Cream of Leek and Potato

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

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Tip

For homemade oven-roasted tomatoes, toss 6 tomatoes with 2 tbsp (30 mL) olive oil and roast in 400°F (200°C) oven for 15 to 20 minutes or until softened.

Tip:

Total Time

65 min.

Serving & Size

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.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
boneless skinless chicken breasts, cubed 3 lb 1  kg
finely chopped fresh thyme 1 tbsp 15  mL
finely chopped fresh rosemary 1 tsp 5  mL
salt and pepper, each 1 tsp 5  mL
canola oil 1/4 cup 60  mL
butter 2 tbsp 30  mL
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.
Ingredients Weight Measure
Weight Measure
onion, finely chopped (6 oz) 1 large 1  large
red peppers, chopped 2 2 
minced garlic 1 tbsp 15  mL
dry white wine 1 cup 250  mL
Campbell’s® Signature Condensed Cream of Leek and Potato Soup 1 tub (4 lb) 1  tub (1.81 kg)
water 2 cups 500  mL
18% table cream 4 cups 1  L
oven-roasted tomatoes 2 cups 500  mL
shredded Parmesan cheese 2 cups 500  mL
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.
Ingredients Weight Measure
Weight Measure
linguine, cooked and drained 36 oz
fresh basil leaves 2 cups 500  mL
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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