Subject: Campbell's(R) Chicken & Shells Dijon
From: Unicorn (unicorn@indenial.com)
Date: Thu Jul 25 2002 - 11:36:22 EDT
Food For Thought:
Wheresoever you go, go with all your heart. (Confucius)
Recipe of the Day:
If your taste aspirations are for asparagus, you'll love this quick
skillet meal made flavorful with Campbell's(R) Cream of Asparagus Soup
and a touch of Dijon.
Campbell's(R) Chicken & Shells Dijon
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Prep/Cook Time 25 min.
1 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
1 can Campbell's(R) 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(R) Cream of Asparagus Soup
1 lb. boneless chicken breasts
Shredded Cheddar cheese
Milk
Medium shell pasta
Vegetable oil
Dijon mustard
Asparagus
Pepper
Kitchen Clip:
To judge the best point to remove the tough base of the asparagus stalk,
break the stalk in two by hand. It should break at the spot where the
more tender part of the asparagus begins.
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