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

Ingredients

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


Notes

i luv shrooms

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