Ingredients:
Chicken and Sauce 1.5 lbs. chicken tenders
1 carton Campbell's Sweet Red Pepper Soup
1 cup Swanson Chicken Broth
1 cup water
1 TB olive oil
3 garlic cloves, minced
1 1/3 TB red curry paste
2 TB brown sugar
3-4 dashes cinnamon
Optional: harvati cheese, spinach tortillas, mixed greens
Corn Salsa 1 can black beans
1 can sweet corn
1/2 red onion, chopped
4 TB roasted red peppers, chopped
3 TB balsamic vinegar
1 TB olive oil
1 garlic clove, minced
Dash red pepper flakes
Salt and pepper
Directions:
Mix together black beans, corn, chopped red onion, chopped red pepper. Whisk together balsamic vinegar, olive oil, garlic, pepper flakes, salt and pepper. Pour over corn mixture. Let sit for at least 1 hour.
Poach chicken in one third of the red pepper soup, chicken broth, and water (add water until tenders are covered). While tenders are still warm, shred using knife and fork. Reserve.
Heat olive oil in large, non-stick pan. Saute garlic. Pour in rest of red pepper soup. Add red curry paste, brown sugar, cinnamon. Heat together for 1 minute. Add 2/3 of corn salsa mixture and shredded chicken. Heat to a simmer.
Serve in warmed spinach tortilla with harvati cheese and mixed greens. Goes great with a side of mashed sweet potatoes! Enjoy!
