Chicken Simmered in Poblano Cream

Gluten Free
Dairy Free
Health score
28%
Chicken Simmered in Poblano Cream
45 min.
6
344kcal

Suggestions


Indulge your taste buds with this delectable Chicken Simmered in Poblano Cream, a dish that masterfully combines the rich flavors of poblano chiles and tender chicken breast in a velvety sauce. Perfect for any meal, this versatile recipe shines at lunch or dinner, offering a satisfying main course that will impress your family and friends alike.

What sets this dish apart is its delightful blend of fresh ingredients, featuring roasted poblano and red peppers, which provide not only vibrant colors but also a delicious depth of flavor. Plus, it’s gluten-free and dairy-free, making it an excellent choice for those with dietary restrictions or anyone simply looking to enjoy a lighter meal without sacrificing taste.

In just 45 minutes, you can present a beautiful plate that’s as nutritious as it is comforting—rich in protein and bursting with vegetables. The aroma of sautéed onions and carrots fills your kitchen, inviting everyone to the table. Whether served over hot cooked rice or with your favorite grain, this dish is sure to become a go-to recipe in your culinary repertoire. Get ready to savor a comforting dish that brings warmth and satisfaction with every bite!

Ingredients

  • medium carrots peeled sliced
  • 10.8 ounce campbell's® condensed cream of mushroom soup canned
  • servings rice hot cooked
  • servings ground pepper black
  • small onion peeled sliced cut in half and
  •  poblano chile peeled seeded sliced
  • medium pepper red peeled seeded sliced
  • pounds chicken breast halves boneless skinless
  • tablespoon vegetable oil 
  • 0.5 cup water 

Equipment

  • frying pan

Directions

  1. Heat the oil in a 12-inch skillet over medium-high heat.
  2. Add the carrot and cook for 2 minutes or until tender-crisp, stirring occasionally.
  3. Add the onion and cook for 2 minutes, stirring occasionally.
  4. Add the chicken and cook for 8 minutes or until well browned on both sides.
  5. Remove the chicken and vegetables from the skillet.
  6. Stir the soup and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season with the salt and black pepper.
  7. To serve, spoon the soup mixture over the chicken. Top with the vegetables, chile and red pepper, if desired.
  8. Serve with the rice.

Nutrition Facts

Calories344kcal
Protein44.37%
Fat20.84%
Carbs34.79%

Properties

Glycemic Index
42.81
Glycemic Load
24.8
Inflammation Score
-9
Nutrition Score
24.368260684221%

Flavonoids

Luteolin
1.07mg
Isorhamnetin
0.58mg
Kaempferol
0.12mg
Myricetin
0.01mg
Quercetin
2.87mg

Nutrients percent of daily need

Calories:344.3kcal
17.21%
Fat:7.76g
11.93%
Saturated Fat:1.91g
11.91%
Carbohydrates:29.14g
9.71%
Net Carbohydrates:27.46g
9.99%
Sugar:2.33g
2.58%
Cholesterol:99.31mg
33.1%
Sodium:546.18mg
23.75%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:37.16g
74.32%
Vitamin B3:16.95mg
84.74%
Selenium:54.4µg
77.72%
Vitamin B6:1.36mg
67.84%
Vitamin C:44.61mg
54.07%
Vitamin A:2438.95IU
48.78%
Phosphorus:382.44mg
38.24%
Manganese:0.64mg
31.83%
Vitamin B5:2.69mg
26.85%
Potassium:778.53mg
22.24%
Magnesium:59.47mg
14.87%
Vitamin B2:0.22mg
13.15%
Zinc:1.95mg
12.97%
Copper:0.23mg
11.35%
Vitamin B1:0.16mg
10.46%
Vitamin K:8.46µg
8.06%
Iron:1.29mg
7.17%
Folate:27.25µg
6.81%
Fiber:1.68g
6.72%
Vitamin E:0.96mg
6.41%
Vitamin B12:0.38µg
6.39%
Calcium:27.94mg
2.79%
Vitamin D:0.15µg
1.01%
Source:Allrecipes