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


tuxedo chicken


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Member since 2007
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Serves 4 | Prep Time 10 | Cook Time 25

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


Questions, Comments & Reviews


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