Roasted Red Pepper Chicken
- 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.
- 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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