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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Here's a little invention I came up with when DH and I were low-carbing faithfully - he loved it! Ingredients:
4 boneless skinless chicken breasts |
1 bell pepper, chopped |
1 onion, chopped |
minced garlic |
1 (8 ounce) can sliced mushrooms, drained |
1 (14 ounce) can diced tomatoes, drained |
1 (4 ounce) can diced green chilies |
1 1/2 cups heavy cream |
1 cup shredded monterey jack cheese (or more to taste) |
salt and pepper |
Directions:
1. In a nonstick skillet, cook chicken breasts in a small amount of olive oil; remove from heat when done and set aside.
2. In a large saucepan (I used a 3 quart saucepan), sauté onions, bell pepper, and garlic in a small amount of olive oil until fragrant.
3. Add tomatoes, mushrooms, and green chilies, and sauté for a few minutes longer.
4. Add heavy cream and cheese; stir frequently until cheese is melted.
5. Add salt and pepper to taste.
6. Heat until sauce is bubbly.
7. Pour sauce over chicken in skillet; heat until sauce thickens slightly, stirring frequently.
8. NOTE: I have since made this recipe without the green chilies and find that I like it better that way.
9. NOTE: This recipe makes a LOT of sauce.
10. If you don't like so much sauce, cut back on the cream.
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