Cream Cheese and Red Bell Pepper Chicken
4 boneless skinless chicken breasts
1 tablespoon of olive oil
1 package of 1/3 less fat cream cheese
2 red bell peppers (cut broccoli also works well in this recipe)
1 package of sliced button mushrooms (or can used 1 can of sliced mushrooms)
1 can of condensed low-fat cream of chicken soup (can also use can of cream of mushroom soup for more mushroom flavor)
1/4 cup of red wine
1 teaspoon of ground black pepper
Cut the chicken breast into 1 inch cubes and put in a pot with the olive oil and ground black pepper. Put on medium heat and cook until no longer pink in the center.
While the chicken is cooking, cut your brick of cream cheese into 1 inch cubes and set aside. Next add the mushrooms and cook until tender. Add the red wine, cook for a minute or two, and then add the condensed soup and cubed cream cheese.
Stir well and let it come to a slow bubble. Chop the red bell peppers. When the cream cheese has melted and thickened, add the chopped red peppers to the pot and stir to combine. Once the peppers have heated through, turn off heat and serve.
This meal goes well over rice or along a side of steamed vegetables.