8 ounces spaghetti, cooked without salt and drained
1 tablespoon olive oil
4 cups cut up fresh vegetables (we used a combination of zucchini, asparagus, carrots and bell peppers)
1 can Campbell’s® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup or Campbell’s® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup or Campbell’s® Condensed Cream of Mushroom Soup
1/2 cup water
2 cups cubed cooked chicken
1 tablespoon lemon juice
2 tablespoons thinly sliced fresh basil leaves
3 tablespoons grated Parmesan cheese
Cook the spaghetti according to the package directions, then drain, reserving 1 cup cooking water. While the spaghetti is cooking, heat the oil in a 12-inch skillet over medium-high heat. Add the vegetables and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook and stir for 1 minute.
Add the soup, water, chicken and lemon juice and heat to a boil. Add the spaghetti and cheese and and toss to coat. If you like a thinner sauce, add the reserved pasta water a little at a time until the sauce is the desired consistency. Season to taste. Top with the basil and serve with additional Parmesan cheese, if desired.
500 g strong white bread flour or half strong white and wholewheat bread flour
7 g sachet fast-action dried yeast
1 tbsp sugar
1 tsp salt
2 tbsp olive oil
3 tbsp milk or non dairy milk
In a large bowl, add the flour, yeast, sugar and salt.
In a measuring jug, add 300ml (1 1/4 cups) of warm water, stir in the oil, then pour it into the bowl of flour. Mix together to form a soft dough.
Lightly flour the work surface, then turn out the dough onto it and knead for about 5 minutes until it’s no longer sticky. You may need to add a little flour, sparingly.
Form the dough into a ball and place it into a lightly oiled boil. Cover with a tea towel and leave to rise in a warm place for 1 hour.
Heat the oven to 180C and lightly oil two baking trays. Use the dough like playdough to shape into animal shapes, then place them onto the trays. Spiders, snakes and bugs work well! Brush them with a little milk.
Place the trays in the oven and cook for about 20 minutes. The time will depend on the size of the bread creatures, so check them and cook for longer if necessary until they’re golden.
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
1 tablespoon olive oil
1 teaspoon sesame seeds
1 green onion, thinly sliced
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.
Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
Serve immediately, garnished with sesame seeds and green onion, if desired.
Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.