Roasted Red Pepper Chicken by Campbell's(R) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Browned chicken breasts simmered until tender in a seasoned creamy sauce with red bell pepper and basil are served over rice and topped with shredded mozzarella cheese. Ingredients:
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 |
1/4 cup apple juice |
2 tablespoons ketchup |
4 cloves garlic, chopped |
1/4 teaspoon ground black pepper |
2 tablespoons chopped fresh basil leaves |
1/4 cup shredded mozzarella cheese |
2 cups hot cooked brown rice, cooked without salt |
Directions:
1. Brown chicken well in large non-stick skillet at medium-high heat. Reduce heat to medium.
2. 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.
3. Add basil and stir well. Serve on rice and sprinkle with Mozzarella cheese.
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