Chicken Simmered in Poblano Cream

Name: Chicken Simmered in Poblano Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 medium carrot, peeled and sliced; 305 grams Campbells® Condensed Cream of Mushroom Soup; 6 servings Hot cooked rice; 6 servings Salt or ground black pepper; 1 small onion, peeled, cut in half and sliced; 1 poblano chile, roasted, peeled, seeded and sliced; 1 medium red pepper, roasted, peeled, seeded and sliced; 907 grams skinless, boneless chicken breast halves; 1 Tbsp vegetable oil; 118 milliliters water

Chicken Simmered in Poblano Cream might be just the main course you are searching for. This recipe makes 6 servings with 348 calories, 37g of protein, and 8g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. If you have carrot, campbell's® condensed cream of mushroom soup, vegetable oil, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Heat the oil in a 12-inch skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add the carrot and cook for 2 minutes or until tender-crisp, stirring occasionally.

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Carrot

Add the onion and cook for 2 minutes, stirring occasionally.

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Onion

Add the chicken and cook for 8 minutes or until well browned on both sides.

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Whole Chicken

Remove the chicken and vegetables from the skillet.

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Vegetable

Whole Chicken

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Frying Pan

Stir the soup and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season with the salt and black pepper.

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Salt And Pepper