Creamy Chicken and Red Pepper Skillet

Light Chicken with Mushroom Cream Sauce and Red Peppers Recipe

🕒 Total Time: 30 minutes
🥄 Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 red capsicum
• 2 red bell peppers
• 1/2 cup low-fat sour cream
• Season salt, to taste
• Black pepper, to taste
• Whole wheat pasta

Instructions:

1. Prepare Ingredients: Begin by gathering your ingredients. Rinse the chicken breasts and pat them dry with paper towels. Remove any excess fat. Wash the red capsicum and red bell peppers, then deseed and slice them thinly.

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2. Preheat Pan: Spray a sauté pan liberally with cooking spray and warm it over medium heat on the stove.

3. Cook Chicken and Peppers: Once the pan is heated, add the sliced red peppers and chicken breasts. Sprinkle them lightly with season salt. Sauté the chicken and peppers until the chicken is nearly cooked through and the peppers are softening. This should take approximately 8-10 minutes, depending on the thickness of the chicken breasts.

4. Prepare Sauce: Next, add the low-fat sour cream and cream of mushroom soup to the pan with the chicken and peppers. Stir well to combine all the ingredients. Allow the sauce to heat through, ensuring it coats the chicken and peppers evenly.

5. Season and Serve: Once the sauce is heated through, sprinkle the dish with black pepper to taste. Adjust the seasoning if necessary.

6. Serve: Serve the chicken with mushroom cream sauce and red peppers over cooked whole wheat pasta.

Nutritional Information (Per Serving):

• Calories: 212.7
• Fat: 7.1g
  • Saturated Fat: 3.1g
• Cholesterol: 80.2mg
• Sodium: 291.9mg
• Carbohydrates: 7g
  • Fiber: 1.2g
  • Sugar: 3g
• Protein: 29.2g

Recipe Notes:

• This light chicken dish is perfect for a quick and easy weeknight meal. It’s packed with protein and flavor, yet low in calories and fat.
• Feel free to customize the recipe by adding your favorite vegetables or using different types of pasta.
• If you prefer a thicker sauce, you can simmer it for a few extra minutes or add a tablespoon of flour to the sauce mixture to thicken it.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove until warmed through.