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Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Then, buy a rotisserie chicken (or roast your own!) to make two easy lunches on Monday and Tuesday — and then roast up some chickpeas for easy salad and veggie bowls later in the week.
List of salads. A garden salad with lettuce, sun-dried tomatoes, cherry tomatoes, beets, cucumber and feta cheese. Salad is any of a wide variety of dishes including green salads; vegetable salads; long beans; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads.
MIX broth, garlic powder and carrot in saucepan. Heat to a boil. ADD pastas. Cook over medium heat 10 min. ADD broccoli and chicken. Cook 5 min. or until broccoli is tender-crisp. Sprinkle with parsley. Tip: Swanson Kitchen Tip: This recipe is also great using Swanson® Natural Goodness™ or Certified Organic Chicken Broth in place of the ...
Add chicken; cook 5 min. or until done, stirring occasionally. Stir in remaining ingredients. Bring to boil, stirring constantly; cook 1 to 2 min. or until sauce is well blended and heated through.
Ingredients. 1 (10.5-ounce) can cream of mushroom soup. 1 package onion soup mix. 2/3 cup water. 2 pounds lean stew beef, cut into 2-in. cubes. 1/2 teaspoon freshly ground black pepper
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