Ingredients:
- 2 baking potatoes, scrubbed
- 1 tsp. unsalted butter
- 6 ounces boneless skinless chicken breast halves, cut into 1 inch pieces
- 1/2 large green or red bell pepper, seeded and cut into strips
- 1/2 small onion, cut into thin wedges
- 1/2 tsp. dried basil leaves, crushed
- 1/2 cup lowfat cream of chicken soup
- 2 tbs. water
Preparation:
- preheat oven to 400°f.
- place potatoes in oven and bake 1 hour, or until tender.
- melt butter in a heavy nonstick skillet over medium high heat.
- sauté chicken, in batches if necessary, until browned, stirring often.
- transfer chicken to platter and set aside.
- add pepper, onion and basil to same skillet and sauté 3-4 minutes, stirring often, until vegetables are almost tender.
- stir in soup and water.
- bring to a boil.
- return chicken to skillet.
- reduce heat to low.
- cover pan and simmer 5 minutes, stirring occasionally or until chicken is cooked throughout.
- split potatoes open and spoon chicken mixture over.
First Made:
2004-01-26
2004-01-26
Yield:
2 servings
2 servings
Calories:
296 calories per serving
296 calories per serving