Combine shallots, garlic and Shitake Mushrooms to our Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos to create a flavorful sauce you can add to any pasta dish.
- Total time:
30 minutes
- Servings:
18
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
1.0
oz. |
2 tbsp. |
|
green onion , thinly sliced |
|
2 tbsp. |
|
garlic |
1.0
oz. |
2 tbsp. |
|
shiitake mushrooms , sliced |
16.0
oz. |
4 cup |
|
Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos , 4 pound pouch |
|
1 ea. |
|
poblano chile , roasted, julienne |
24.0
oz. |
3 cup |
|
fresh parsley , chopped |
|
1 tbsp. |
|
fresh thyme leaves , chopped |
|
1 tbsp. |
|
white Cheddar cheese , shredded |
8.0
oz. |
2 cup |
|
kosher salt |
|
1 tsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
olive oil |
1.0
oz. |
2 tbsp. |
|
boneless, skinless chicken breasts, cooked , sliced |
64.0
oz. |
0 |
|
cooked penne pasta , drained |
32.0
oz. |
8.5 cup |
1. Using a large pot, heat first listed measure of oil over medium heat.
2. Add green onions. Cook for 2-3 minutes.
3. Add garlic and mushrooms. Cook for 3 minutes.
4. Add Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos, parsley, thyme and cheese. Simmer for 2 minutes. Stir in salt and pepper.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
5. Mix pasta with poblano sauce. Drizzle with oil. Top with chicken.
CCP: Hold for hot service at 140°F or higher until needed.
To Serve: Using a #6 Scoop, portion 2/3 cup onto plate. Top with 3.5 ounces chicken, approximately 3 slices. Serve immediately.
Combine shallots, garlic and Shitake Mushrooms to our Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos to create a flavorful sauce you can add to any pasta dish.
-
Total time:
30 minutes
-
Servings:
18
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
1.0
oz. |
2 tbsp. |
|
green onion , thinly sliced |
|
2 tbsp. |
|
garlic |
1.0
oz. |
2 tbsp. |
|
shiitake mushrooms , sliced |
16.0
oz. |
4 cup |
|
Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos , 4 pound pouch |
|
1 ea. |
|
poblano chile , roasted, julienne |
24.0
oz. |
3 cup |
|
fresh parsley , chopped |
|
1 tbsp. |
|
fresh thyme leaves , chopped |
|
1 tbsp. |
|
white Cheddar cheese , shredded |
8.0
oz. |
2 cup |
|
kosher salt |
|
1 tsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
olive oil |
1.0
oz. |
2 tbsp. |
|
boneless, skinless chicken breasts, cooked , sliced |
64.0
oz. |
0 |
|
cooked penne pasta , drained |
32.0
oz. |
8.5 cup |
1. Using a large pot, heat first listed measure of oil over medium heat.
2. Add green onions. Cook for 2-3 minutes.
3. Add garlic and mushrooms. Cook for 3 minutes.
4. Add Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos, parsley, thyme and cheese. Simmer for 2 minutes. Stir in salt and pepper.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
5. Mix pasta with poblano sauce. Drizzle with oil. Top with chicken.
CCP: Hold for hot service at 140°F or higher until needed.
To Serve: Using a #6 Scoop, portion 2/3 cup onto plate. Top with 3.5 ounces chicken, approximately 3 slices. Serve immediately.
