Heat the soup, peanut butter, soy sauce, lime juice, brown sugar and red pepper in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to low. Add the chicken and cook until the mixture is hot and bubbling. Remove the skillet from the heat.Add the pasta and coleslaw mix to the skillet and toss to coat. Sprinkle with the peanuts and cilantro, if desired.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup0.333 cup creamy peanut butter3 tablespoons soy sauce2 tablespoons lime juice2 tablespoons packed brown sugar0.5 teaspoon crushed red pepper1 package (6 ounces) refrigerated cooked chicken strips (about 1 1/2 cups)8 ounces (1/2 of a 1-pound package) vermicelli pasta, cooked and drained (about 4 cups)2 cups coleslaw mix0.333 cup chopped dry roasted salted peanuts2 tablespoons chopped fresh cilantro (optional)
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