We're at the mid-month mark with our Campbell's Roasted Red Pepper Chicken challenge. The results are looking good, and I'm really digging (yes, digging) Chef Maxine's deconstructed dish. Having fun with food always makes it taste better!
There's a few more weeks to go, so keep cooking and don't forget to submit your photo. That leads me to Chef Peter C, who unfortunately didn't take a picture of his spectacular version of this recipe, as he and his family ate it all up! One last motivational push, Campbell's will be giving away 3 gift baskets!
Chef Maxine L: "Here is my fabulous roasted red pepper chicken! I chose to serve it with a deconstructed vegetable salad instead of rice, and everything turned out delish! I also omitted the ketchup because I'm not a fan. I haven't done a challenge in a while, but I'm glad to start up again."
Chef Oceans Edge: "Not a recipe I would normally take note of, but it was quite tasty!"
Chef Sarah A: "I served the Roasted Red Pepper Chicken with white rice, broccoli and cauliflower as the side dishes. It was a little creamy because I added whipping cream instead of apple juice."
How the Cooking Club Challenge works:
• Make the chosen recipe
• Follow the recipe, or add your creative flair
• Email us (email@example.com) a picture and a short descriptive paragraph before month's end for your chance to win!
• 1 pound boneless, skinless chicken breasts
• 1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
• 1/4 cup finely chopped roasted red pepper
• 1/4 cup apple juice
• 2 tablespoons ketchup
• 4 cloves garlic, chopped
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh basil leaves
• 1/4 cup shredded Mozzarella cheese
• 2 cups hot cooked brown rice, cooked without salt
1. Brown chicken well in large non-stick skillet at medium-high heat. Reduce heat to medium.
2. Stir in soup, red pepper, apple juice, ketchup, garlic and black pepper. Heat to a boil. Reduce heat to low. Cover and simmer until chicken is fully cooked – about 20 minutes.
3. Add basil and stir well. Serve on rice and sprinkle with Mozzarella cheese.
1. If fresh basil is not available, substitute 1 teaspoon (5 mL) of dried basil leaves, adding it with the black pepper.
2. Look in your local cheese shop for a unique pasteurized cheese variety and switch it with the Mozzarella for a whole new flavour twist to this dish.
• January's CCC Mid-Month Results: Popcorn Rock Shrimp with Spicy Honey
• Post your photos in the gallery
• Chat in the forums
Posted: Thu, Feb 16 2012
by Valerie Outmezguine
Hi all, I'm the Community Producer of foodnetwork.ca. If you ever have any questions or concerns please don't hesitate to shoot them my way. I'm happy to help! A bit about me, I love baking and hate cooking, which is why I've started the vlog Starting from Scratch (left nav.) You see, this is my attempt to learn how to cook and enjoy the fruit of my labour while sharing it with all of you! Hope you enjoy it and if you ever have any pointers, let me in on them!