- PREP TIME: 20 minutes
- ACTIVE TIME: 75 minutes
- TOTAL TIME: 1 hour 35 minutes
- YIELD: Serves 4
Are you ready to elevate your everyday meals? All you need is a can of Campbell’s® and a CAN-DO Attitude! In partnership with Campbell’s®, we asked four food influencers to showcase their Can-Do Attitudes in the kitchen. The result? Drool-worthy recipes that feature unique ways to use Campbell’s® Condensed Soup to transform simple ingredients into an irresistible meal.
Rich Campbell's® Condensed Cream of Mushroom Soup, spinach, and fluffy quinoa add up to a fun twist on the classic grain bowl.
Ingredients
Chicken Chardonnay
- 1 can Campbell's® Condensed Cream of Mushroom Soup
- 1/2 cup Chardonnay wine (or Swanson® Chicken or Vegetable Broth)
- 4 chicken breasts, boneless and skinless
- 1/2 teaspoon cayenne pepper
- 1 tablespoon oil
- 1 tablespoon butter
- 1 small pack baby bella mushrooms, sliced
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 and 1/3 cups heavy cream
- Salt and pepper to taste
Sautéed Spinach
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 2 garlic cloves, minced
- 8-10 ounces spinach
- 1 small tomato, diced
- 1 tablespoon unsalted butter
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Sweet Potato and Quinoa
- 1 large sweet potato, peeled and cubed
- 1/2 tablespoon unsalted butter
- 1 tablespoon melted unsalted butter
- 2 teaspoons brown sugar
- 1 tablespoon oil
- 1/2 small onion, diced
- 1/2 green bell pepper, diced
- 1 cup quinoa, uncooked
- 1 and 1/2 cups water
- Salt and pepper to taste
Directions
Chicken Chardonnay
- Preheat the oven to 350 degrees F.
- Rub the chicken with cayenne pepper and butter until fully coated.
- Place an oven-safe skillet pan over medium heat and add the oil. When oil is hot, add the chicken and sear on both sides, about 3 minutes per side.
- Place the skillet in the oven and cook the chicken until it reaches an internal temperature of 165 degrees, about 12-18 minutes.
- Remove the skillet from the oven and set the chicken aside. Do not wipe out the skillet.
- In the same skillet, add the mushrooms and sauté over medium heat. Once the mushrooms have lightly browned, add the shallots and garlic, stirring until fragrant.
- Add the Chardonnay or Swanson® broth and stir, ensuring the mushroom mixture does not get stuck to the bottom of the skillet.
- Add Campbell’s® Condensed Cream of Mushroom Soup and heavy cream, stirring to combine. Return the chicken to the pan. Season with salt and pepper and allow the mixture to simmer until thickened, about 6 to 8 minutes.
Sautéed Spinach
- Add olive oil to a large skillet and heat over medium heat. Add the onions and garlic, sautéing until the onions are translucent.
- Gradually add the spinach, stirring until it cooks down.
- Remove from heat and add butter, tomatoes, and red pepper flakes. Season with salt and pepper and stir to combine.
- Serve hot alongside the chicken.
Sweet Potato Quinoa Bites
- Preheat oven to 400 degrees.
- Using an oven-safe dish, combine the diced sweet potatoes with brown sugar and 1 tablespoon melted butter. Bake until the potatoes are fork tender, about 30 minutes.
- While the potatoes bake, heat oil in a medium-sized pot over medium heat. Add onions and peppers, sautéing until lightly browned.
- Add the quinoa, remaining 1/2 tablespoon butter, and water to the onion and pepper mixture. Mix well.
- Bring the quinoa mixture to a boil. When most of the water has evaporated, lower the heat to a simmer. Cover and allow the quinoa to cook for 10 to 15 minutes.
- Season to taste with salt and pepper. Serve the chicken atop the cooked quinoa and sweet potatoes, plated with a side of the sautéed spinach
A MODERN TWIST WITH CHEF DAVID JL
It’s best to add the tomatoes to the spinach off the heat. That way, they’ll maintain their juicy and plump consistency.
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