Roasted Red Pepper Chicken
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:
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Brown chicken well in large non-stick skillet at medium-high heat. Reduce heat to medium.
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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.
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Add basil and stir well. Serve on rice and sprinkle with Mozzarella cheese.