Ingredients:
4 boneless skinless chicken breasts
1 bell peppers, chopped
1 onions, chopped
minced garlic
1 (8 ounce) cans sliced mushrooms, drained
1 (14 ounce) cans diced tomatoes, drained
1 (4 ounce) cans diced green chilies
1 1/2 cups heavy cream
1 cup shredded monterey jack cheese ( or more to taste)
salt and pepper
Directions:
In a nonstick skillet, cook chicken breasts in a small amount of olive oil; remove from heat when done and set aside.
In a large saucepan (I used a 3 quart saucepan), saute onions, bell pepper, and garlic in a small amount of olive oil until fragrant.
Add tomatoes, mushrooms, and green chilies, and saute for a few minutes longer.
Add heavy cream and cheese; stir frequently until cheese is melted.
Add salt and pepper to taste.
Heat until sauce is bubbly.
Pour sauce over chicken in skillet; heat until sauce thickens slightly, stirring frequently.
NOTE: I have since made this recipe without the green chilies and find that I like it better that way.
NOTE: This recipe makes a LOT of sauce.
If you don’t like so much sauce, cut back on the cream.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.