Campbell's Chicken Thigh Caesar Pasta
with Leeks and Parmesan
Our chicken Caesar pasta is luxuriously creamy and enriched with the depth of flavour from Campbell's chicken broth concentrate. With the addition of savoury Parmesan, delicate leeks, and vibrant spinach, every forkful is a delight.
Ingredients: Chicken thighs • Chicken broth (chicken broth (water, chicken stock), yeast extract, salt, sugars (dextrose), canola oil or soybean oil, sunflower oil, carnauba wax, natural flavour) • Penne pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Caesar dressing (soybean oil, water, vinegar, frozen egg yolk, parmesan cheese (milk), romano cheese (milk), sugar, salt, modified corn starch, worcestershire sauce (vinegar, blackstrap molasses, glucose, water, salt, caramel, garlic powder, sugar, spices, tamarind, natural flavour, sulphite), concentrated lemon juice, garlic, dried garlic, mustard, canola oil, onion powder, anchovies, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (anchovies, egg, milk, mustard) • Leek • Spinach • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
170 g
Penne
(Contains Wheat)
4 tbsp
Caesar Dressing
(Contains Egg, Fish, Milk, Mustard May contain Crustaceans, Gluten, Sesame, Soy, Sulphites, Wheat)
56 g
Leek, sliced
56 g
Baby Spinach
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
1 unit(s)
Campbells Chicken Concentrate
Not included in your delivery
½ tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add penne to the boiling water. Cook uncovered, stirring occasionally, until al dente, 8-10 min. Drain and return penne to the same pot, off heat.
- Meanwhile, roughly chop spinach.
- Pat chicken dry with paper towels, then season with salt, pepper and Zesty Garlic Blend.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.)
- Cook until golden, 1-2 min per side. Transfer chicken to an unlined baking sheet.
- Roast in the middle of the oven until chicken is cooked through, 12-14 min.**
- Reheat the large non-stick pan over medium.
- When hot, add 2 tbsp (4 tbsp) butter, then leeks. Cook, stirring often, until tender, 2-3 min.
- Add penne, spinach and Campbell's Chicken Concentrate to the pan.
- Cook, stirring often, until penne is cooked and sauce has reduced slightly, 3-4 min.
- Season with salt and pepper.
- Add Caesar dressing and half the Parmesan cheese. Stir to coat, 1 min.
- Thinly slice chicken.
- Divide pasta between plates.
- Top with chicken, crispy shallots and remaining Parmesan.
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.
