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Fiesta Chicken with Garlic-Sour Cream Sauce
The weather in Ohio was very rainy today, and I found myself wanting a warm dinner. This was what I came up with from things I had in my cupboard and freezer. It was very easy to prepare. Thanks to whoever it was who suggested serving things on top of cooked oatmeal!
Servings: 2 Serving size: 1/2 recipe
- 1 can Healthy Choice Cream of Roasted Garlic
- 1/2 cp Nonfat Sour Cream
- 2 Tbsp lemon juice
- 1/2 tsp ground cumin
- 1/2 tsp. ground cayenne
- 2 tsp. olive oil
- 6 oz. boneless skinless chicken, chopped
- 4 red and green peppers, chopped
- 1 block cooked oatmeal
- 1 oz shredded nonfat cheddar cheese
In a small bowl, mix the first five ingredients. Set aside. Add olive oil to a large non-stick skillet. Heat on medium-high one minute. Add chicken and cook 4 to 5 minutes until chicken is no longer pink in the center. Add peppers and saute 1 to 2 minutes longer. Stir in soup mixture. Simmer over low heat 5 minutes. Sprinkle with cheese and serve over cooked oatmeal (Suggestion: you can cook oat groats in a rice steamer to make them seem like steamed rice rather than just OATMEAL...). Makes 2 servings, 4
©2002, 2003,
2004, 2005 Karen Krooskos Bowers
Karen's Kitchen
2660 Highlands Blvd.
Spring Valley, CA 91977
Ph: 619-697-7269 Fax: 619-469-8092
karen@karenskitchen.com