This scrumptious one-skillet dish is bursting with fabulous flavor. Sautéed chicken breasts are simmered in a kicked-up picante sauce featuring black beans and corn… this one’s a keeper.
2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon vegetable oil
1 3/4 pounds boneless, skinless chicken breast
1 teaspoon minced garlic
4 green onion, minced (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Healthy Request® Tomato Soup
1/2 cup Pace® Picante Sauce
1/2 cup water
1 can (about 15 ounces) low sodium black beans, rinsed and drained
1 cup frozen whole kernel corn
2 tablespoons chopped fresh cilantro leaves
How to Make It
Stir the chili powder and cumin in a small bowl. Season the chicken with the chili powder mixture.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Add the garlic and onions and cook and stir for 1 minute.
Stir in the soup, picante sauce and water and heat to a boil. Reduce the heat to medium-low. Add the beans and corn. Cover and cook for 15 minutes or until the chicken is cooked through. Sprinkle with the cilantro.
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SOURCE: Campbell’s Kitchen