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Roasted Red Pepper Chicken by Campbell's®

By: CookWithCampbells.ca

"Browned chicken breasts simmered until tender in a seasoned creamy sauce with red bell pepper and basil are served over rice and topped with shredded mozzarella cheese."

Rate/Review | Read Reviews (3)

Prep Time:
10 Min

Cook Time:
35 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 pound boneless, skinless chicken breasts
1 (284 mL) can CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
1/4 cup finely chopped roasted red peppers
1/4 cup apple juice
2 tablespoons ketchup
4 cloves garlic, chopped
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh basil leaves
1/4 cup shredded mozzarella cheese
2 cups hot cooked brown rice, cooked without salt

Directions

Brown chicken well in large non-stick skillet at medium-high heat. Reduce heat to medium.
Stir in soup, red pepper, apple juice, ketchup, garlic and black pepper. Heat to a boil. Reduce heat to low. Cover and simmer until chicken is fully cooked - about 20 minutes.
Add basil and stir well. Serve on rice and sprinkle with Mozzarella cheese.

Footnotes

Tip 1: If fresh basil is not available, substitute 1 teaspoon (5 mL) of dried basil leaves, adding it with the black pepper.
Tip 2: Look in your local cheese shop for a unique pasteurized cheese variety and switch it with the Mozzarella for a whole new flavour twist to this dish.