Creamy Tuscan Chicken with Linguine

Courtesy of Campbell's

Portion: 126 g

Yield: 50


4.5 kg boneless chicken breast, cubed
44 ml thyme, fresh, finely chopped
15 ml rosemary, fresh, finely chopped
to taste salt & pepper
180 ml canola oil
90 ml butter
onions, large, finely chopped
red peppers, medium, diced
750 ml Campbell’s® Chicken Broth 30% Less Sodium
5.43 kg Campbell’s® Signature Cream of Potato with Bacon
1.5 L water
3 L whipping cream
1.5 L Roma tomato, oven roasted
1.5 L Parmesan cheese, shredded
6.24 kg linguini, cooked and drained
1.5 L basil leaves, fresh, finely chopped



  1. Toss together chicken, thyme, rosemary, salt and pepper. Heat oil and butter in large skillet set over medium high heat; cook chicken for 8 to 10 minutes or until browned all over. Remove from skillet and set aside.
  2. Add red peppers, onion and garlic to same skillet; cook for 3 to 5 minutes or until softened. 
  3. Add chicken broth simmer for about 5 minutes or until reduced by half. Stir in soup, water and cream; bring to simmer.
  4. Return chicken to skillet; stir in tomatoes. 
  5. Simmer for 15 to 20 minutes or until sauce is flavourful. Remove from heat; whisk in Parmesan.
  6. Heat 1 cup (250 mL) sauce in skillet. Toss with 4.5oz (126 g) cooked linguine until coated and heated through.
  7. Garnish with 2 tbsp. (30 mL) basil.