Chicken Orzo

1 tsp (5 mL) olive oil

3/4 lb (340 g) boneless, skinless chicken breasts, cut into strips

2 cups (500 mL) sliced button mushrooms

1/2 cup (125 mL) chopped onion

2 cloves garlic, minced

1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

3/4 cup (185 mL) cup water

3/4 cup (185 mL) orzo pasta,

1 cup (250 mL) shredded carrots

1/4 tsp (1 mL) ground black pepper

1 tbsp (15 mL) chopped fresh basil leaves, plus

2 fresh basil leaves, cut into fine strips

1 tomato, diced

1 tsp (5 mL) olive oil

3/4 lb (340 g) boneless, skinless chicken breasts, cut into strips

2 cups (500 mL) sliced button mushrooms

1/2 cup (125 mL) chopped onion

2 cloves garlic, minced

1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

3/4 cup (185 mL) cup water

3/4 cup (185 mL) orzo pasta,

1 cup (250 mL) shredded carrots

1/4 tsp (1 mL) ground black pepper

1 tbsp (15 mL) chopped fresh basil leaves, plus

2 fresh basil leaves, cut into fine strips

1 tomato, diced