- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
- 1/3 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons packed brown sugar
- 1/2 teaspoon crushed red pepper
- 1 (6 ounce) package refrigerated fully-cooked grilled chicken strips
- 1 (16 ounce) package vermicelli pasta, cooked and drained
- 2 cups coleslaw mix
- 1/3 cup chopped dry-roasted peanuts
- 2 tablespoons chopped fresh cilantro leaves (optional)
- 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.