tuxedo chicken
Why I Love This Recipe
i luv shrooms
Ingredients You'll Need
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
Directions
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
