French green beans, which are longer, thinner and sweeter than traditional green beans, cook up quickly and make a delicious bed on which to serve this flavorful veggie and protein-packed skillet dish. The chicken and shrimp cook quickly, so the dish can be ready to serve in 30 minutes. A squeeze of fresh lime at the end enhances the flavor. To make prep even easier for this recipe, purchase shrimp that are already peeled.
cost per recipe: $14.16
The price is determined by the national average.
pound thin-sliced skinless boneless chicken breast halves
tablespoon olive oil
pound fresh French green beans, cut in half crosswise
large onion, cut in half and sliced (about 1 cup)
pound uncooked shrimp (25 to 30 count per pound), peeled, deveined and tails removed
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
teaspoons sriracha hot chili sauce
Season the chicken as desired. Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 4 minutes. Turn the chicken over (if it's sticking give it another minute on that side). Cook for 4 minutes or until well browned and cooked through. Remove the chicken from the skillet, cover and keep warm.
Heat the remaining oil in the skillet. Add the green beans and onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the shrimp and cook for 2 minutes, stirring occasionally.
Stir in the soup, water and sriracha and heat to a boil. Reduce the heat to low. Cover and cook for 3 minutes or until the shrimp are cooked through. Season to taste. Serve the shrimp mixture over the chicken. Drizzle with additional sriracha, if desired. Serve with the lime wedges.