What you need:
1 or 2 tsps minced garlic
1 tbsp olive oil
1 tbsp julienned ginger
4 carrots chopped
Salt to taste
Black pepper to taste
1 bunch broccoli washed and chopped/broken apart
1 tbsp Italian spices mixed
2 cups chopped mixed sweet peppers of your choice (I used red and yellow)
½ a large red onion chopped roughly
2 chicken breasts cut in strips as shown in the pictures below
½ a scotch bonnet pepper diced
1 can condensed cream of mushroom soup low sodium and low fat
1 ½ tsp capers
How to:
ENJOY!
1 or 2 tsps minced garlic
1 tbsp olive oil
1 tbsp julienned ginger
4 carrots chopped
Salt to taste
Black pepper to taste
1 bunch broccoli washed and chopped/broken apart
1 tbsp Italian spices mixed
2 cups chopped mixed sweet peppers of your choice (I used red and yellow)
½ a large red onion chopped roughly
2 chicken breasts cut in strips as shown in the pictures below
½ a scotch bonnet pepper diced
1 can condensed cream of mushroom soup low sodium and low fat
1 ½ tsp capers
How to:
- Fry the garlic in the oil and add in the ginger. Fry for a minute or two
- Add in the carrots and fry for a few minutes
- Add in some salt and pepper along with the broccoli
- Fry for a few minutes then add in the Italian spices, sweet peppers, scotch bonnet, onion, and fry for a few minutes
- Add in the chicken strips and a little more salt and pepper and fry till the chicken turns white, then cover for a few minutes to steam cook (don’t dry out the chicken!)
- Add the soup along with the milk/water (depending on the instructions on the condensed soup) along with the capers
- Cover and simmer on low for about 15 minutes
- Serve hot as is in bowls or over some steamed rice along side some grilled asparagus
ENJOY!
