Roasted Red Pepper Chicken
Our Roasted Red Pepper Chicken recipe makes a tasty dish in a few easy steps. With chicken cooked in a flavourful sauce and served with brown rice, you'll have a satisfying weeknight dinner in 45 minutes!
Directions
- 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.
Recipe Tips
- If fresh basil is not available,substitute 1 teaspoon (5 mL) of dried basil leaves,adding it with the black pepper.
- Look in your local cheese shop for a unique pasteurized cheese variety and switch it with the Mozzarella for a whole new flavour twist to this dish.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
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Reviews
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Yummy
I have made this several times, I adjusted the sauce..added a little more apple juice.. tweaked with a few extra spices... really tasty.. nice meal
Michelle M. | February 14, 2019
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Rating by Elizabeth
This rating was left without a review.
Elizabeth H. | February 27, 2016
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Rating by Josyane
This rating was left without a review.
Josyane L. | January 10, 2016
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Rating by marilyne
This rating was left without a review.
marilyne l. | May 6, 2014
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Review by Jennifer M.
I added crushed red pepper to the chicken before browning, and again to the sauce to give it a little kick:)
Jennifer M. | February 27, 2014
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