Monday, April 30, 2012

Roasted Red Pepper Chicken

This was pretty good.  The biggest change I made was to increase the roasted red peppers by a lot, which totally made it a tasty dish in my opinion.  We will make this again as we usually have most/all the ingredients.

Roasted Red Pepper Chicken
Serves:  3
Calories:  About 460 in 1/3 recipe

1 pound boneless, skinless chicken breasts
1 (284 mL) can CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
1/4 cup finely chopped roasted red peppers (I used way more, around 3/4 cup)
1/4 cup apple juice  (I didn't have any so I threw in a little applesauce and water)
2 tablespoons ketchup
4 cloves garlic, chopped
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh basil leaves  (I used dried, about 3/4 Tbsp)
1/4 cup shredded mozzarella cheese (more like 1/2 cup)
2 cups hot cooked brown rice, cooked without salt

Brown chicken well in large non-stick skillet at medium-high heat. Reduce heat to medium.
Stir in soup, red pepper, apple juice, ketchup, garlic and black pepper. Heat to a boil. Reduce heat to low. Cover and simmer until chicken is fully cooked - about 20 minutes.
Add basil and stir well. Serve on rice and sprinkle with Mozzarella cheese.

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