Subject: Campbell's Chicken & Shells Dijon
From: Unicorn (unicorn@indenial.com)
Date: Tue Oct 10 2000 - 18:27:54 EDT
Food for Thought:
You're happiest while you're making the greatest contribution. (Robert
F. Kennedy)
Recipe of the Day:
If you like asparagus, you'll love this quick one-skillet meal from
Campbell's. Or, if you prefer, substitute
green beans as the tip suggests!
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.
VARIATION: Substitute 1 pkg. (about 9 oz.) frozen asparagus cuts or 1
pkg. (about 10 oz.) frozen cut green
beans for fresh asparagus.
Shopping List:
1 can Campbell's Cream of Asparagus Soup
1 lb. boneless chicken breasts
Shredded Cheddar cheese
Milk
Medium shell pasta
Vegetable oil
Dijon-style mustard
3/4 lb. asparagus
Pepper
Kitchen Clip:
Choose fresh asparagus with firm stalks, bright green in color, with
tight tips. Thinner spears will be more
tender, and spears that are similar in size and thickness will cook more
evenly together.
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