Subject: Campbell's Chicken & Shells Dijon
From: Unicorn (unicorn@indenial.com)
Date: Thu Mar 30 2000 - 16:46:00 EST
Food for Thought:
One man with courage makes a majority. (Andrew Jackson, ascr. by Robert
Kennedy)
Recipe of the Day:
Don't spare the asparagus -- it's in season, and this quick and easy
Campbell's recipe provides a
delicious way to use it!
Campbell's Chicken & Shells Dijon
Prep/Cook Time: 25 minutes
1 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
1 can Campbell's Cream of Asparagus Soup
1/2 cup milk
2 tbsp. Dijon-style mustard
1/8 tsp. pepper
3/4 lb. asparagus, cut into 1 1/2" pieces
2 cups cooked medium shell pasta
1/2 cup shredded Cheddar cheese
HEAT oil in skillet. Add chicken and cook until browned, stirring often.
Remove chicken.
ADD soup, milk, mustard, pepper and asparagus. Heat to a boil. Cover
and cook over low heat 5 min. or
until asparagus is tender. Add chicken and pasta. Heat through. Top with
cheese. Serves 4.
Shopping List:
1 can Campbell's Cream of Asparagus Soup
1 lb. boneless chicken breasts
Milk
Shredded Cheddar cheese
Medium shell pasta
Vegetable oil
Dijon-style mustard
3/4 lb. asparagus
Pepper
Kitchen Clip:
It's the start of the asparagus season, and you'll find this vegetable
wonderfully fresh and
plentifully available at market. When choosing green asparagus, look for
stalks that are firm and
bright green with tight tips. The thinner the spear, the more tender it
will be. Fresh asparagus is
best used the day it is purchased.
This archive was generated by hypermail 2b28 : Sat Apr 01 2000 - 00:00:03 EST