"Cream of Mushroom" Chicken with Fresh Vegetables
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 238.7
- Total Fat: 5.4 g
- Cholesterol: 54.0 mg
- Sodium: 839.6 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 3.5 g
- Protein: 21.6 g
View full nutritional breakdown of "Cream of Mushroom" Chicken with Fresh Vegetables calories by ingredient
Introduction
I do not have the time or supplies to make sauces, so instead, when I want something creamy or on the comfort food side (but low-fat) I use Campbell's Healthy Request Cream of Mushroom Soup and LOTS of fresh vegetables I do not have the time or supplies to make sauces, so instead, when I want something creamy or on the comfort food side (but low-fat) I use Campbell's Healthy Request Cream of Mushroom Soup and LOTS of fresh vegetablesNumber of Servings: 6
Ingredients
-
- 2 cans of Campbell's Healthy Request Cream of Mushroom Soup
- 2 large chicken breasts, cut in chunks
- 1 Green Bell Pepper, sliced
-1 Red Bell Pepper, sliced
- 1/4 red onion (red or yellow, more or less, to taste)
- 2 cloves of garlic, minced (more or less, to taste)
- 1 package of fresh white mushrooms
(optional: add salt, pepper, tsp lemon juice or serrano peppers slices)
OPTIONAL: serve on top of whole wheat pasta or brown rice
Directions
1. In a skillet or wok, sauté the garlic in a little olive oil or cooking spray. Keep stirring!
2. Add the red onions. Keep stirring!
3. Add a little bit of water (1/4 cup) and continue to saute.
4. Add the mushrooms. Saute the mushrooms until they begin to "sweat" or look shiny/wet. Keep stirring!
5. Add the bell peppers (sliced). At this point, you should not need to add any more water because the vegetables will release water themselves.
6. Add 2 cans of Healthy Request Cream of Mushroom Soup and stir.
7. In a separate skillet/pan, brown the chicken chunks on both sides (using Non-fat cooking spray).
8. Add the chicken to the vegetables and sauce and continue to stir. Let it simmer for 10-15 minutes.
Add salt, pepper, or a diced serrano/jalepeno pepper according to your taste.
9. Check to make sure the chicken is cooked all the way through, and then serve.
(239 calories per servings, makes 6 servings)
For big eaters, I offer to serve it on a small bed of whole wheat pasta or brown rice (will increase overall calories by 100 calories per serving).
Number of Servings: 6
Recipe submitted by SparkPeople user FLEMINTM.
2. Add the red onions. Keep stirring!
3. Add a little bit of water (1/4 cup) and continue to saute.
4. Add the mushrooms. Saute the mushrooms until they begin to "sweat" or look shiny/wet. Keep stirring!
5. Add the bell peppers (sliced). At this point, you should not need to add any more water because the vegetables will release water themselves.
6. Add 2 cans of Healthy Request Cream of Mushroom Soup and stir.
7. In a separate skillet/pan, brown the chicken chunks on both sides (using Non-fat cooking spray).
8. Add the chicken to the vegetables and sauce and continue to stir. Let it simmer for 10-15 minutes.
Add salt, pepper, or a diced serrano/jalepeno pepper according to your taste.
9. Check to make sure the chicken is cooked all the way through, and then serve.
(239 calories per servings, makes 6 servings)
For big eaters, I offer to serve it on a small bed of whole wheat pasta or brown rice (will increase overall calories by 100 calories per serving).
Number of Servings: 6
Recipe submitted by SparkPeople user FLEMINTM.