Subject: Campbell's Chicken & Shells Dijon
From: Unicorn (unicorn@indenial.com)
Date: Tue Sep 04 2001 - 16:55:33 EDT
Food for Thought:
The key to everything is patience. You get the chicken by hatching the
egg, not by
smashing it. (Arnold H. Glasow)
Recipe of the Day:
Your family is sure to 'shell' out the compliments for this quick and
delicious recipe
made with Campbell's Cream of Asparagus Soup!
Campbell's Chicken & Shells Dijon
Prep/Cook Time: 25 min.
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 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
Shredded Cheddar cheese
Milk
Medium shell pasta
Vegetable oil
Dijon mustard
3/4 lb. asparagus
Pepper
Kitchen Clip:
Choose asparagus stalks that are the same length and thickness for even
cooking.
You'll need 12 to 16 spears of asparagus for this recipe.
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