Chicken with White Wine Parmesan Cream Sauce

Products you'll need:

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Made with chicken broth, seasoned chicken and cream
•Low in fat
•Low in cholesterol
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Ingredients

  • 1 lb (454 g) boneless, skinless chicken breasts
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
  • 1/2 cup (125 mL) dry white wine
  • 1/4 cup (60 mL) grated Parmesan cheese
  • 1 tbsp (15 mL) chopped fresh thyme leaves
  • 2 cloves garlic, finely chopped
  • 2 cups (500 mL) whole wheat pasta

Directions

  1. Cook chicken well in large non-stick skillet at medium-high heat. Reduce heat to medium. Remove chicken and keep warm.
  2. Combine soup,wine,cheese,thyme and garlic in same skillet. Heat to a boil,stirring often. Reduce heat to low.
  3. Cover and simmer for 3 minutes,stirring occasionally. Return chicken to pan and heat through. Serve sauce over chicken and pasta.

Recipe tips

  • Substitute 1/3 cup (75 mL) apple juice for the white wine,if you prefer.
  • Any of a number of strong-flavoured cheeses - Asiago,Swiss or even Blue - will substitute well for the Parmesan in this sauce. Discover your favourite!

Ratings & Reviews

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  • carolle g.

    August 27, 2014

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  • Danielle B.

    March 2, 2013

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  • Mark C.

    December 22, 2011

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 300
Fat 5 g
Sodium 510 mg
Carbohydrate 26 g
Dietary Fibre 3 g
Protein 33 g
Calcium 8 %DV
  • Source of calcium
  • Source of fibre
  • Source of protein

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