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ROASTED RED PEPPER & MOZZARELLA PASTA
PREP TIME: 10 MIN | COOK TIME: 15 MIN | SERVES: 4
3/4 cup (185 mL)
CAMPBELL'S, 3096 Less
Sodium Ready to Use Roasted
Garlic Chicken Broth
4 cups ( L)
i tbsp (15 mL)
Uncooked penne rigate
1lb (454 g) MAPLE LEAF PRIME Raised
Without Antibiotics boneless, 14 tsp ( mL) Fresh ground black pepper
skinless chicken breasts, cutcup (250 mL) Roasted red pepper strips,
Medium onion, finely sliced
Roasted Red Pepper &
drained and rinsed
1/2 cup (125 mL) Shredded mozzarella cheese
2 tbsp (30 mL) Chopped fresh parsley
2 tsp o mL) Chopped fresh thyme
1 can (284 mL)
I. Prepare pasta according to package directions. Drain and keep warm.
2. While pasta is cooking, prepare the sauce. In a large non-stick skillet, heat oil over medium-high
Cook chicken and onion for 4 to 6 minutes, stirring often, or until starting to brown.
3. Add soup, broth, ground pepper and red pepper strips; gently stir until smooth and simmering.
Reduce heat, and simmer 3 to 5 minutes or until sauce has thickened slightly and chicken is
4. Stir mozzarella cheese and herbs into sauce. Toss sauce with hot pasta.
o 2018 Campbell Company of Canada