Pesto Chicken with Roasted Peppers & Mozzarella
Pesto is one of our favorite shortcut ingredients. A small amount is all that’s needed to transform our creamy mushroom soup into creamy pesto sauce. Top the chicken with roasted peppers and shredded mozzarella for a dish you can have on the table in 30 minutes.
Ingredients
1.25 pounds skinless, boneless chicken breast halves (four 5-ounce breast halves)
1 tablespoon butter
0.5 cup water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
2 tablespoons basil pesto
2 roasted red bell pepper, cut in half
0.5 cup shredded mozzarella cheese
1 tablespoon butter
0.5 cup water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
2 tablespoons basil pesto
2 roasted red bell pepper, cut in half
0.5 cup shredded mozzarella cheese
Instructions
Season the chicken. Heat the butter in a 10-inch skillet over medium-high heat (Make sure the skillet and butter are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.). Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.
Add the water to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and pesto and heat to a boil.
Return the chicken to the skillet. Reduce the heat to medium-low. Top each chicken breast with 1 piece roasted pepper and 2 tablespoons cheese. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.
Add the water to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and pesto and heat to a boil.
Return the chicken to the skillet. Reduce the heat to medium-low. Top each chicken breast with 1 piece roasted pepper and 2 tablespoons cheese. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.
Pesto Chicken with Roasted Peppers & Mozzarella
Print
Pesto is one of our favorite shortcut ingredients. A small amount is all that’s needed to transform our creamy mushroom soup into creamy pesto sauce. Top the chicken with roasted peppers and shredded mozzarella for a dish you can have on the table in 30 minutes.
Instructions
Season the chicken. Heat the butter in a 10-inch skillet over medium-high heat (Make sure the skillet and butter are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.). Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.Add the water to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and pesto and heat to a boil.Return the chicken to the skillet. Reduce the heat to medium-low. Top each chicken breast with 1 piece roasted pepper and 2 tablespoons cheese. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.
Ingredients
1.25 pounds skinless, boneless chicken breast halves (four 5-ounce breast halves)1 tablespoon butter0.5 cup water1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup2 tablespoons basil pesto2 roasted red bell pepper, cut in half0.5 cup shredded mozzarella cheese
