Mediterranean Chicken and Rotini

Mediterranean Chicken and Rotini
Total Time

40 min.

Serving & Size

12 oz / 375 mL

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For a taste of the sun-drenched Mediterranean you can’t do better than this mouth-watering pasta dish with its blend of chicken, black olives, sundried tomatoes, basil and mozzarella.

Recipe Yields:

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

Ingredients Metric Imperial
Chicken, cooked, cubed 1 kg 2 lbs
Rotini Pasta, cooked 1.08 kg 36 oz
Zucchini, diced and sautéed until tender crisp 1 kg 2 lbs
Black Olives, pitted and chopped 125 kg 4 oz
Sun-dried Tomatoes, soaked ½ hour in warm water, drained and chopped 250 kg 8 oz
Campbell’s® Condensed Cream of Chicken Soup
1.5 L
48 oz
Water 750 mL 3 cups
Basil, fresh, chopped 65 mL 4 Tbsp
Mozzarella Cheese, shredded 300 g 10 oz
1. Combine chicken, pasta, and vegetables in steam table pan (1 full or 2 halves).
2. Stir in soup, water, and basil.
3. Sprinkle with cheese. Bake at 350º F (180º C) for 30 minutes or until hot and bubbling.

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