Pulled Chicken on a Pita

Products you'll need:

PACE® Chunky Medium Salsa

PACE® Chunky Medium Salsa

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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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  • 1 lb (454 g) chicken thigh, bone in, skin removed
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
  • 1/2 cup (125 mL) PACE® Chunky Medium Salsa
  • 4 whole wheat pita bread


  1. Brown chicken thighs in large non-stick skillet at medium-high heat. Reduce heat to medium.
  2. Stir in soup and salsa and heat to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
  3. Transfer chicken to mixing bowl and use two forks to pull chicken off bones and break into small strips or chunks. Discard bones and return chicken to skillet. Combine well with sauce. Serve on pita bread.

Recipe tips

  • We like the hot salsa. Add a little more if you really like it hot - or, if you like it less spicy, use mild or medium.
  • Dress up these pitas by adding toppings,such as: shredded lettuce, chopped onion, sliced jalapeno peppers, shredded cheese and sliced tomatoes.

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Amount Per Serving
Calories 310
Fat 10 g
Sodium 690 mg
Carbohydrate 29 g
Dietary Fibre 2 g
Protein 33 g
Calcium 2 %DV
  • Source of calcium
  • Source of fibre
  • Source of protein

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