1 tbsp Olive oil 15 ml
6 oz boneless skinless chicken breast, 175 g
chopped
1/4 cup chopped onion 50 ml
1/2 cup chopped roasted red bell pepper 125 ml
1/2 cup frozen sweet corn 125 ml
1 tbsp chopped fresh parsley 15 ml
1/2 cup low-sodium chicken stock 125 ml
1. In a skillet, heat oil over medium-high heat. Add chicken, turning to brown evenly; transfer to a plate.
2. Add onion to skillet and cook, stirring, until tender, about 5 minutes. Stir in pepper, corn and parsley; cook for 2 minutes. Add stock and bring to a boil. Add browned chicken; cover, reduce heat and simmer until chicken is no longer pink inside and sauce thickens slightly. Let cool.
3. Transfer to blender and puree on high speed to desired consistency.
6 oz boneless skinless chicken breast, 175 g
chopped
1/4 cup chopped onion 50 ml
1/2 cup chopped roasted red bell pepper 125 ml
1/2 cup frozen sweet corn 125 ml
1 tbsp chopped fresh parsley 15 ml
1/2 cup low-sodium chicken stock 125 ml
1. In a skillet, heat oil over medium-high heat. Add chicken, turning to brown evenly; transfer to a plate.
2. Add onion to skillet and cook, stirring, until tender, about 5 minutes. Stir in pepper, corn and parsley; cook for 2 minutes. Add stock and bring to a boil. Add browned chicken; cover, reduce heat and simmer until chicken is no longer pink inside and sauce thickens slightly. Let cool.
3. Transfer to blender and puree on high speed to desired consistency.