- PREP TIME: 10 minutes
- ACTIVE TIME: 15 minutes
- TOTAL TIME: 25 minutes
- SERVES: 4 people
Cacio e Pepe White Bean Skillet
This is a quick one-skillet twist on the classic Roman dish, made extra-easy with Campbell’s® Healthy Request® Cream of Chicken Soup, and topped with crunchy, peppery breadcrumbs.
Ingredients
- 2 tablespoons unsalted butter
- 1 cup panko breadcrumbs
- 2 teaspoons ground black pepper, divided
- Pinch kosher salt
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons olive oil
- 6 large cloves garlic, smashed and chopped
- 3 (15.5-ounce) cans butter beans, drained
- 1 (10.5-ounce) can Campbell’s® Healthy Request® Cream of Chicken Soup
- 1/2 cup Swanson® Chicken Broth
- 2 tablespoons lemon juice
- 3/4 cup grated Pecorino cheese
Directions
- Melt the butter in a large skillet over medium-high heat. Add the panko, 1 teaspoon of black pepper, and 1 teaspoon of salt, and cook about 2 minutes, stirring often, until toasted and combined. Scrape the mixture into a bowl and stir in the parsley. Wipe—but don’t wash—the skillet.
- Warm the oil in the same skillet. Add the garlic and cook, stirring, until fragrant and softened, about 5 minutes. Add the beans, Campbell’s® Healthy Request® Cream of Chicken Soup, Swanson® Chicken Broth, lemon juice, and the remaining 1 teaspoon of black pepper. Bring to a simmer, stirring to combine, until slightly thickened and creamy, about 2 minutes.
- Turn off the heat and add the cheese, stirring until melted. Sprinkle the panko mixture over the top of the beans, and serve.
QUICK TIP
Giant butter beans add a creamy texture to the dish, but other canned beans—like cannellini or small white beans—would work well too.
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