Chicken Italiano with Garlic Bread

Campbell's Chicken Italiano with Garlic Bread Recipe

Sautéed chicken in a flavorful Italian sauce, served with a side of garlic bread - it's just like grandma makes, but without all the work.

At a glance

Prep

15 min.

Total

55 min.

Serves

6

Cook: 40 min.

Cost per recipe: $9.65 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Prego® Italian Sausage & Garlic Italian Sauce

    Prego® Italian Sausage & Garlic Italian Sauce

  • Pepperidge Farm® Garlic Bread

    Pepperidge Farm® Garlic Bread

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What You'll Need

3 pounds bone-in chicken parts
1/2 teaspoon black pepper
1 cup all-purpose flour
3/4 cup olive oil
1 small onion, diced (about 1/4 cup)
2 cloves garlic, minced
3 cups Prego® Italian Sausage & Garlic Italian Sauce
1 package (10 ounces) Pepperidge Farm® Garlic Bread

How to Make It

  • 1

    Heat the oven to 400°F. for the bread.

  • 2

    Season the chicken with the black pepper. Coat the chicken with the flour.

  • 3

    Heat the oil in a 12-inch skillet over medium-high heat. Cook the chicken in batches until well browned on all sides. Remove the chicken from the skillet.

  • 4

    Pour off all but 2 tablespoons oil from the skillet. Reduce the heat to low.  Add the onion and garlic and cook until the onion is tender, stirring occasionally.

  • 5

    Stir the sauce in the skillet. Return the chicken to the skillet.  Cover and cook for 15 minutes or until the chicken is cooked through.

  • 6

    Meanwhile, bake the bread according to the package directions.

  • 7

    Cut the bread into 2-inch diagonal slices and serve with the chicken.

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Recipe Nutritional Information

Made With

Prego® Italian Sausage & Garlic Italian Sauce

calories

705

totalfat

41.1g

saturatedfat

8.2g

cholesterol

73mg

sodium

828mg

totalcarbohydrate

52g

dietaryfiber

4.6g

protein

30.3g

vitamina

10%DV

vitaminc

4%DV

calcium

4%DV

iron

20%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#50942