The sweet and savoury Roasted Red Pepper and Tomato soup pasta dish will be sure to tickle the taste buds of your family. Presented in partnership with Campbell's®.
|4 cups||(1 L) penne pasta (rigate)|
|1 tbsp||(15 mL) olive oil|
|1||Maple Leaf Prime Raised Without Antibiotics boneless, skinless chicken breast, cut into strips|
|1||medium onion, finely sliced|
|1 can||Campbell's® Condensed Roasted Red Pepper & Tomato Soup|
|3/4 cup||(185 mL) Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth|
|1/4 tsp||(1 mL) fresh gound black pepper|
|1 cup||(250 mL) roasted red bell pepper strips, drained and rinsed|
|1/2 cup||(125 mL) shredded mozzarella cheese|
|2 tbsp||(30 mL) chopped fresh parsley|
|2 tsp||(10 mL) fresh chopped thyme|
Prepare pasta according to package directions. Drain and keep warm.
While pasta is cooking, prepare the sauce. In a large nonstick skillet, heat oil over medium-high. Cook chicken and onion for 4-6 minutes, stirring often, or until starting to brown.
Add soup, broth, and peppers; gently stir until smooth and simmering. Reduce heat, simmer 3-5 minutes or until sauce has thickened slightly and chicken is cooked through.
Stir in mozzarella cheese and herbs into sauce. Toss sauce with hot pasta.
Roast or grill one large red pepper and cut into strips; or buy pre-roasted peppers in a jar, drain and rinse before serving.
Garnish with ¼ cup of Parmesan cheese if desired.
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