Roasted Red Pepper Chicken
Prep Time:
10
min
Cook Time:
35
min
Ingredients
-
1 lb (454 g)
boneless, skinless chicken breasts
-
1 can (284 mL)
CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
-
¼ cup (60 mL)
finely chopped roasted red pepper
-
¼ cup (60 mL)
apple juice
-
2 tbsp (30 mL)
ketchup
-
4 cloves
garlic, chopped
-
¼ tsp (1 mL)
ground black pepper
-
2 tbsp (30 mL)
chopped fresh basil leaves
-
¼ cup (60 mL)
shredded Mozzarella cheese
-
2 cups (500 mL)
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.
Nutritional Info / Per Serving
320 Calories, 6g Fat, 550mg Sodium, 34g Carbohydrate, 2g Dietary Fibre, 32g Protein, 8% Daily Value Calcium