1 Tbsp. oil 1 lb. boneless skinless chicken breasts, cut into strips 1 pkg. (6 oz.) snow peas (about 2 cups), trimmed 1 small red pepper, cut into strips 1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin 1 Tbsp. cornstarch 1/2 cup chicken broth 2 Tbsp. KRAFT Zesty Italian Dressing 2 cloves garlic, minced
Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. or until cooked through, stirring occasionally. Add snow peas and peppers; cook and stir 2 min. Mix dry gelatin mix and cornstarch in small bowl. Add broth, dressing and garlic; stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 min. or until sauce is thickened, stirring frequently. Serve over hot cooked rice, if desired.
So yummy! It makes me want to buy an Indian cookbook or hire an Indian chef (and let's be realistic here) We tried the chicken makhanwala and another chicken dish that I can't remember the name of. Oh, and garlic naan which I could have as a meal on it's own.
I grew up having this dinner all the time. It's one of my favorites. And so easy!
Sour Cream Enchiladas 2 cans cream of chicken soup 16 oz sour cream 1/2 - 1 can diced green chilies
Mix together. Divide in 1/2. Add 2 chicken breast (or equivalent), cooked and diced. To 1/2 of sauce mixture. Warm 12 corn tortillas in oil and dry with paper towels. Spoon chicken mixture into tortillas, roll and place in a greased 9x13 pan. Top with remaining sauce and grated cheddar cheese. Bake at 350 for 30 or until warmed through.
I generally hate resolutions but I figured I might as well have some (even if I forget what they are by tomorrow) Here they are: 1. Blog everyday 2. Eat out less 3. Be a better mom and wife 4. Lose 40 lbs.