Chicken & Bacon Farfalle with Spinach & Mushrooms

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CAMPBELL’S® Condensed Cream of Mushroom and Garlic Soup

CAMPBELL’S® Condensed Cream of Mushroom and Garlic Soup

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  • 4 cups (1 L) uncooked whole wheat farfalle (bow tie) pasta (about 300 g)
  • 1 tbsp (15 mL) canola oil
  • 500 grams boneless, skinless chicken breast, cut into bite sized pieces
  • 2 cups (500 mL) sliced button or cremini  mushrooms
  • 1 orange  pepper, diced
  • 1 can CAMPBELL’S® Condensed Cream of Mushroom and Garlic Soup
  • 1/3 cup (80 mL) water
  • 4 cups (1 L) fresh baby spinachleaves
  • 1/3 cup (80 mL) crumbled, crisply  bacon, cooked
  • 1/4 cup (60 mL) grated  Parmesan cheese
  • 1/4 tsp (1 mL) fresh ground  black pepper


  1. Cook pasta according to package directions. Drain, set aside and keep warm.
  2. In a large nonstick skillet, heat oil over medium-high.  Sauté chicken 3-5 minutes or until starting to brown.  Add mushrooms and orange pepper; cook 2-3 minutes, stirring often, or until tender.  Reduce heat to medium-low.
  3. Stir in soup and water until smooth. Add spinach.  Heat just until bubbling, stirring occasionally. Reduce heat to low and simmer for 2-3 minutes or until spinach is wilted and sauce has thickened slightly.
  4. In a large serving dish, gently combine pasta, sauce, bacon, Parmesan and pepper.  Serve immediately, topped with more Parmesan, if desired.

Recipe tips

Additional fat comes out of bacon when it is crisply cooked, drain away excess fat or allow it to be absorbed on food-safe paper towels. To save time, buy precooked real bacon bits and use in place of the crumbled bacon.

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    December 6, 2014

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    February 21, 2012

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    November 11, 2010

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Amount Per Serving
Calories 390
Fat 11 g
Saturated Fat 2.5 g
Cholesterol 80 mg
Sodium 720 mg
Carbohydrate 36 g
Dietary Fibre 6 g
Protein 37 g
Calcium 10 %DV
  • Two servings of vegetables
  • Source of calcium
  • Excellent Source of fibre
  • Excellent source of protein

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