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Friday, September 20, 2013

Friday Recipe: Campbell's Thai noodles and Chicken

Why choose this? I had all the ingredients and needed to do something with the chicken I'd taken out of the freezer and had been mocking me in the fridge for several days. And I've already expressed my love of garlic!
The picture is from their site, because it was so pretty. Much neater than mine!
Beware people with peanut allergies.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup 1/3 cup creamy peanut butter 3 tablespoons soy sauce 2 tablespoons lime juice 2 tablespoons packed brown sugar 1/2 teaspoon crushed red pepper 1 package (6 ounces) refrigerated fully-cooked grilled chicken strips (about 1 1/2 cups) 1/2 of a 1-pound package vermicelli pasta, cooked and drained 2 cups coleslaw mix (which I did not use because I don't like coleslaw!) 1/3 cup chopped dry-roasted peanuts 2 tablespoons chopped fresh cilantro leaves (optional)

1. Heat the soup, peanut butter, soy sauce, lime juice, brown sugar and red pepper in a 12-inch skillet over medium-high heat to a boil.  Reduce the heat to low.  Add the chicken and cook until the mixture is hot and bubbling.  Remove the skillet from the heat. 

2 Add the pasta and coleslaw mix to the skillet and toss to coat.  Sprinkle with the peanuts and cilantro, if desired.

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