Sundried Tomato & Bacon Sauce

Menu Part: 
Sauce
Cuisine Type: 
American
Serves: 
57

Made with smoky bacon, sweet sundried tomatoes, sautéed onions, garlic and Campbell’s® 50 oz. Cream of Chicken Soup, this dynamic sauce is a perfect addition to angel hair pasta.

Ingredients

8-10 pieces Bacon, uncooked, chopped
2 Tbsp. Olive oil
2 each Onions, small diced
2 Tbsp. Garlic, minced
12 oz. Sundried tomatoes, chopped
48 oz. Water
1 can (50 oz. each) Cream Of Chicken Soup

Steps

  1. Cook bacon and olive oil in a saucepan over low heat.
  2. When bacon is almost done, add onions and garlic. Cook for 3-4 minutes.
  3. Add sundried tomatoes, water and Campbell's® Cream of Chicken Condensed Soup, bring to a boil then reduce to a simmer for 5 minutes. Serve warm.

Additional Tips

Additional Tips

For more flavor, use sundried tomatoes in olive oil.
Reconstitute dry sundried tomatoes with hot water.
Don't drain bacon fat – it adds great flavor. Try turkey bacon and drain for a low calorie sauce.
If using cooked bacon, add after sautéing the onions and garlic.

Great with seafood, pork, chicken breast, leg and thigh. Also a wonderful pasta sauce, great with vegetables, or add eggs and make into a quiche.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources