Roasted poblano chiles can range from mild to extra spicy in flavor but are always delicious. Succulent pan-browned chicken, the deep richness of mushrooms and the sweet flavors of caramelized carrot and onion create the perfect balance when paired with hot, roasted poblano chiles.
cost per recipe: $13.26
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
tablespoon vegetable oil
medium carrot, peeled and sliced
small onion, peeled, cut in half and sliced
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
poblano chile, roasted, peeled, seeded and sliced
medium red bell pepper, roasted, peeled, seeded and sliced
cups Hot cooked white rice
Season the chicken as desired.
Heat the oil in a 12-inch skillet over medium-high heat. Add the carrot and cook for 2 minutes or until tender-crisp, stirring occasionally. Add the onion and cook for 2 minutes, stirring occasionally. Add the chicken and cook for 8 minutes or until well browned on both sides. Remove the chicken and vegetables from the skillet.
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 to taste.
To serve, spoon the soup mixture over the chicken. Top with the vegetables, chile and red pepper, if desired. Serve with the rice.