Chicken and Vegetable Rotini

Simple and full of vegetables, this creamy chicken and rotini dish can be finished with a dusting of Parmesan.

Products you'll need:

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Rich and creamy celery flavour
•Made with fresh celery, cream and spices for a delicious flavour
•Low in fat
•Low in cholesterol VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now

Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 1 lb (454 g) boneless, skinless chicken breasts, cut into chunks
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
  • 2 1/4 cups (560 mL) water
  • 2 cups (500 mL) cut-up vegetables
  • 1/2 tsp (3 mL) dried basil leaves, crushed
  • 2 cups (500 mL) uncooked rotini (spiral) pasta

Directions

  1. Heat oil at medium-high in large skillet. Add chicken and stir-fry until cooked through.
  2. Stir in mixture of soup,water,vegetables and basil; heat to a boil,stirring often.
  3. Stir in pasta. Cook at gentle boil until pasta is tender,stirring often - about 15 minutes. Serve with grated Parmesan cheese,if desired.

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    May 27, 2016

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    March 14, 2013

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    February 3, 2012

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    August 31, 2011

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 314
Fat 8 g
Sodium 603 mg
Carbohydrate 29 g
Dietary Fibre 2 g
Protein 31 g
Calcium 4 %DV
  • One serving of vegetables
  • Source of fibre
  • Excellent source of protein

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