Lemony Chicken Fettuccine Rose Recipe

Name: Lemony Chicken Fettuccine Rose
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Ingredients: 2 tsp (10 mL) canola oil; 1 1/2 lb (681 g) (680 g) boneless, skinless chicken breast, sliced; 4 cloves garlic, minced; 1/4 cup (60 mL) tomato paste; 1 can (284 mL) CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup; 2 tbsp (30 mL) finely fresh oregano (or ½ tsp/2 mL) dried oregano; 1/2 tsp (3 mL) lemon zest; 2 tbsp (30 mL) lemon juice; 1 tsp (5 mL) reduced sodium soy sauce; 1/4 tsp (1 mL) ground pepper (optional); 1 lb (454 g) fettuccine pasta; 6 cups (1.5 L) fresh baby spinach

Ingredients

2 tsp (10 mL) canola oil
1 1/2 lb (681 g) (680 g) boneless, skinless chicken breast, sliced
4 cloves garlic, minced
1/4 cup (60 mL) tomato paste
1 can (284 mL) CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup
2 tbsp (30 mL) finely fresh oregano (or ½ tsp/2 mL) dried oregano
1/2 tsp (3 mL) lemon zest
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) reduced sodium soy sauce
1/4 tsp (1 mL) ground pepper (optional)
1 lb (454 g) fettuccine pasta
6 cups (1.5 L) fresh baby spinach

	PREP TIME 5m	COOK TIME 15m	TOTAL TIME 20m
YIELD 6 servings

Instructions

Heat oil in a large nonstick skillet set over medium-high to high heat. Cook chicken, stirring often, for 5 minutes or until golden brown. Add garlic; cook, stirring for 1 minute. Reduce the heat to medium.
Add tomato paste to pan; cook, stirring often for 2 minutes. Add soup, oregano, lemon zest and juice, soy sauce and pepper (optional); bring to a simmer, stirring often. Simmer, stirring often, for 4 minutes.
Meanwhile, cook pasta in unsalted water, according to package directions, adding spinach to pot in last minute of cooking. Drain, reserving 1 cup (250 mL) of the cooking liquid. Return pasta mixture to pan. Add soup mixture to hot pasta mixture. Stir in enough of the cooking liquid for sauce to evenly coat pasta.

Dinner