Subject: Campbell's Southwest Chicken & Pasta
From: Unicorn (unicorn@indenial.com)
Date: Mon Aug 28 2000 - 15:49:13 EDT
Food for Thought:
Make happy those who are near, and those who are far will come. (Chinese
Proverb)
Recipe of the Day:
Serve a taste of the Southwest for dinner tonight. Campbell's Cream of
Mushroom Soup makes it easy with this
one-pot meal.
Campbell's Southwest Chicken & Pasta
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=784
Prep/Cook Time: 25 minutes
3 cups uncooked corkscrew pasta or 2 1/2 cups uncooked medium
tube-shaped pasta
2 cups broccoli flowerets cut in 1" pieces
1 medium green or red pepper, chopped
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1/4 cup milk
3/4 cup Pace Chunky Salsa or Picante Sauce
1 1/2 cups cubed cooked chicken
Grated Parmesan cheese
COOK pasta according to package directions. Add broccoli and pepper for
last 4 min. of cooking time. Drain.
MIX soup, milk, salsa, chicken and pasta mixture in same saucepot. Heat
through. Top with cheese. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
Cooked chicken
Milk
Grated Parmesan cheese
Corkscrew pasta or medium tube-shaped pasta
Pace Chunky Salsa or Picante Sauce
Broccoli flowerets
Medium green or red pepper
Kitchen Clip:
Red bell peppers are green peppers ripened on the vine. Because they've
had more time to vine-ripen, they are
sweeter. Always wash peppers thoroughly before cutting and seeding.
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