Chicken with Red Peppers

Makes about 6 sevings.

Ingredients

  • 400g (14 ounce) can of chicken broth
  • 230g (8 ounce) can whole kernal corn, drained
  • 280g (2 cups) cooked, cubed chicken breasts
  • 135g (1 cup) roasted red bell peppers
  • 30G (1/4 cup) pine nuts, toasted

Process

  • Preheat oven to 325F (160C)
  • Combine chicken broth, corn, chicken, and roasted red bell peppers in saucepan over medium-high heat.
  • Cover and simmer for about 10 minutes
  • Spoon into sprayed 7 X 11- inch (18 x 28 cm) backing dish.
  • Top with pine nuts.
  • Bake for 15 minutes.
  • Serve and eat.

Notes

  • Make sure to apply oil of choice (olive or avocado) to both pan and baking dish to ensure chicken doesn’t stick.
  • Leave in pan for longer to ensure crispier chicken.
  • Nuts such as almonds and pecans can be substituted for pine nuts.