ROASTED RED PEPPER AND MOZZARELLA PASTA
PREP: 10 MIN | Cook: 15 min | SERVES: 4
4 cups Longo's Siganture Organic Artisan Penne Rigate
1 tbsp Longo's Extra Virgin Olive Oil*
1 lb (454g) Maple Leaf Prime Raised Without Antibiotics boneless, skinless chicken breasts
1 medium onion, diced
1 can (284mL) Campbell's Condensed Roasted Red Pepper & Tomato Soup
3/4 cup Campbell's 30% less sodium Ready To Use Roasted Garlic Chicken Broth
1/4 tsp fresh ground black pepper
1 cup Longo's Sliced Roasted Red Peppers
1/2 cup shredded mozzarella cheese
2 tbsp fresh parsley, chopped
2 tsp fresh thyme, chopped
Prepare pasta according to package directions. Drain and keep warm.
While pasta is cooking, prepare the sauce. In a large non-stick skillet, heat oil over medium-high. Cook chicken and onion for 4 to 6 minutes, stirring often, or until starting to brown.
Add soup, broth, ground pepper and red peppers; gently stir until smooth and simmering. Reduce heat, and simmer 3 to 5 minutes or until sauce has thickened slightly and chicken is cooked through.
Stir mozzarella cheese and herbs into sauce. Toss sauce with hot pasta.
*Assumed pantry staple. Not included within the meal kit.