Tuscan Chicken and Penne

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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  • 2 tbsp (30 mL) olive oil
  • 1 lb (454 g) boneless, skinless chicken breasts, cut into strips
  • 1 shallot, finely chopped
  • 3 tbsp (45 mL) balsamic vinegar
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
  • 3/4 cup water
  • 1/4 cup (60 mL) thinly sliced sun-dried tomatoes
  • 1 tbsp (15 mL) chopped fresh rosemary leaves
  • 4 cups (1 L) hot cooked penne pasta, prepared without salt
  • 3 tbsp (45 mL) shredded Parmesan cheese


  1. Brown chicken well on all sides in half of heated oil in large non-stick skillet at medium-high heat. Remove chicken and keep warm.
  2. Heat remaining oil. Add shallots and cook for 2 minutes. Stir in balsamic vinegar,then soup,water,sun-dried tomatoes and rosemary. Return chicken to skillet. Heat to a boil. Reduce heat and simmer for 5 minutes or until chicken is cooked through,stirring occasionally.
  3. Combine gently with penne and sprinkle with Parmesan cheese.

Recipe tips

  • Olive oil plays a key role in this easy tossed pasta,imparting a unique buttery,fresh olive flavour accent specific to its type. Olive oils vary with the climate where the olives are grown,olive variety,ripeness and amount of processing. Health benefit: all are trans-fat free.
  • Shallots impart a milder,sweeter flavour than onion,with a hint of garlic. Choose firm,dry shallots that are free of sprouts and store them in a cool,dry place,as you would store onions.

Ratings & Reviews

  • n s.

    February 18, 2014

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  • Dany M.

    December 31, 2013

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  • Paul L.

    July 22, 2012

    Review by Paul L.

    I made this. It was really good! Easy, but took a bit of time. BUT SOOOOO GOOD! I shall make it again. And again. and again.

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  • Myriam C.

    December 5, 2011

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  • Cassie P.

    September 11, 2011

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Amount Per Serving
Calories 470
Fat 15 g
Saturated Fat 3.5 g
Cholesterol 75 mg
Sodium 680 mg
Carbohydrate 46 g
Dietary Fibre 3 g
Protein 36 g
Calcium 8 %DV
  • Source of calcium
  • Source of fibre
  • Excellent source of protein

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