Subject: Campbell's Lemon Herb Chicken Primavera
From: Unicorn (unicorn@indenial.com)
Date: Thu Mar 21 2002 - 07:46:43 EST
Food for Thought:
Spring is nature's way of saying: Let's party! (Robin Williams)
Recipe of the Day:
Celebrate the start of spring with our lemony light and flavorful
primavera--quick and easy to make with Campbell's Cream of Mushroom
Soup.
Campbell's Lemon Herb Chicken Primavera
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1756
Prep/Cook Time: 25 min.
4 boneless chicken breast halves
1/8 tsp. garlic powder
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1/2 cup milk
1 tbsp. lemon juice
1/4 tsp. dried basil leaves, crushed
1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower,
carrots)
SEASON chicken with garlic.
SPRAY skillet with vegetable cooking spray and heat 1 min. Add chicken
and
cook until browned.
ADD soup, milk, lemon juice, basil and vegetables. Heat to a boil. Cover
and cook over low heat 10 min. or until done. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
4 boneless chicken breast halves
Milk
1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower,
carrots)
Lemon juice
Garlic powder
Dried basil leaves
Kitchen Clip:
To get more juice from a lemon, place the lemon in hot water for a few
minutes before squeezing. If you just need a few drops of juice,
puncture
the lemon, squeeze out what you want and refrigerate it again. One lemon
yields about 1/4 cup juice.
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