by Dana Kayal
4 Boneless Skinless Chicken Breasts, cubed
1 Tbsp VE Cuban Seasoning
1 Large Onion, diced
1 Large Green Pepper, diced
3 Carrots, grated
1 can cream of mushroom soup
1/2 cup VE Poco Salsa, made as per jar
1 cup Cheddar Cheese, grated
1. Heat medium sized frying pan on medium high heat. Add a little oil and brown chicken with Cuban seasoning. Set aside.
2. Sauté onions, for about 2 minutes then add green pepper and carrot. Cook for about 5 minutes.
3. Add remaining 3 ingredients. Heat through. Serve.
You may also serve this over Brown & Wild Rice OR double the the amount of soup, salsa and cheese for a great rice topping.
No comments:
Post a Comment