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