Creamy Italian Chicken

By teresafu

1 tbsp olive oil
4 chicken breasts
2 tsp fresh rosemary, finely chopped
1/4 tsp salt and ground pepper
1 medium onion diced
1 cup mushrooms, thinly sliced
1 tbsp garlic minced
1 can Campbell's condemned low fat cream of mushroom soup
1 cup Campbell's ready to use chicken broth
2 Roma tomatoes, finely chopped
1 cup frozen peas

Ingredients

• 1 tbsp olive oil
• 4 chicken breasts
• 2 tsp fresh rosemary, finely chopped
• 1/4 tsp salt and ground pepper
• 1 medium onion diced
• 1 cup mushrooms, thinly sliced
• 1 tbsp garlic minced
• 1 can Campbell's condemned low fat cream of mushroom soup
• 1 cup Campbell's ready to use chicken broth
• 2 Roma tomatoes, finely chopped
• 1 cup frozen peas

Preparation

Step 1

Heat oil in a large skillet set over medium high heat. Season chicken all over with rosemary, salt and pepper. Brown chicken for 3 mins per side transfer to a plate.
Add onion, mushrooms and garlic. Cook stirring often, for 5min or untill tender. Stir in soup and broth. Bring to a boil. Return chicken to the skillet with tomatoes.
Reduce heat and simmer for 20 minutes or until chicken is cooked through. Remove from heat and stir in peas, let stand for 1 min.