Roasted Red Pepper Chicken

By Hortond

Ingredients

• 1 lb (454 g) boneless, skinless chicken breasts
• 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
• 1/4 cup (60 mL) finely chopped roasted red pepper
• 1/4 cup (60 mL) apple juice
• 2 tbsp (30 mL) ketchup
• 4 cloves garlic, chopped
• 1/4 tsp (1 mL) ground black pepper
• 2 tbsp (30 mL) chopped fresh basil leaves
• 1/4 cup (60 mL) shredded Mozzarella cheese
• 2 cups (500 mL) hot cooked brown rice, cooked without salt

Preparation

Step 1

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.


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.