Roasted Red Pepper Chicken Florentine

Cut up boneless chicken breast in cubes and saute in a large skillet with a little olive oil and garlic. Mix in cream of chicken soup (low calorie or fat free can be used). Add a half a can of water, about 5 cut up roasted red peppers and a package of frozen (thawed) spinach. Cook for about 15 minutes. Can be put over pasta. Enjoy!

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By Gary from New Jersey

March 5, 20080 found this helpful

I've been wondering what to do with that box of spinach and that last can of soup. Thanks -- it sounds delicious!

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March 6, 20080 found this helpful

I tried this recipie tonight except I had to improvise. I used thinly sliced turkey breasts and asparagus. The red pepper and the mushroom soup have such a great flavor combination! Thanks for giving me another use for the red roasted peper besides my sandwichs!!

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