More Great Recipes: Creamy | Dinner | High Fiber | Low Fat

tuxedo chicken

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Member since 2007

Serves 4 | Prep Time 10 | Cook Time 25


3-4 boneless skinless chicken breasts (1 breast per person)
1 can cream of mushroom soup (reduced sodium/fat)
1 lrg portabella mushroom
1 lrg yellow bell pepper
1/2 diced cooking onion
2 cloves of garlic minced
1 tsp cumin
1 1/2 tbsp extra virgin olive oil
sea salt & cracked black pepper to taste
1 cup/bunch chopped fresh parsley
1 cup/bunch chopped fresh cilantro (plus handful for garnish)
1 lime

preheat oven @ 425

wipe mushroom clean with dish/paper towel

place in small baking dish

drizzle with 1/2 tbsp oil

roast until dark brown approx 10-15 mins

thinly slice into bite sized pieces

place in small bowl add s&p to taste

wash/clean chicken

cut into bite size pieces

place in med sized bowl add cumin and the juice of half the lime

in med - lrg saute pan (eco friendly non stick) heat remaining oil, garlic, onions until translucent on med heat

add chicken and s&p to taste

stir until chicken is partially cooked through 5-10 mins

add mushrooms, bell pepper and soup

bring to boil med-high heat stirring occasionally

add fresh herbs cover and let simmer on med-low for 10-15 mins

garnish with remaining cilantro and lime juice

serve with whole wheat bow~ties or pasta of your choice

Pairs Well With


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