tuxedo chicken
INGREDIENTS
- Cooking Time: 25
- Servings: 4
- Preparation Time: 10
- 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
