Subject: Campbell's Southwest Chicken & Pasta
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 17 2001 - 20:11:06 EST
Food for Thought:
On the human chessboard all moves are possible. (Miriam Schiff)
Recipe of the Day:
Turn to the tantalizing taste of Southwest cuisine, and the ease of
cooking with Campbell's, for a delicious
dinner tonight. Our Southwest Chicken & Pasta is sure to be a favorite
with your family and a fast meal fix for
you--ready in just 25 minutes!
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:
Choose a green or red pepper that is firm and heavy for its size with
richly colored, shiny skin. To chop, cut
the seeded pepper in narrow lengthwise strips; group the strips and cut
crosswise in small pieces. You'll find
the pepper easier to cut if you cut from the inside (flesh side) and not
from the outer skin.
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