Chicken in Creamy Pepper Jack Sauce
Boneless Chicken Breasts
1 can Campbell's Southwest Style Pepper Jack
2 tbsp olive oil
1 cup milk
½ can of peas
½ red bell pepper (diced)
In a saucepan, sauté the chicken breasts, do not let it brown, just until they turn white.
Add the can of soup Pepper jack dissolved in a cup of milk. In case of not wanting a slightly spicy flavor, use 1 ½-cup milk.
Add peas and red pepper.
Lower the temperature when the sauce begins to boil.
Cook for 10 to 15 minutes, making sure the sauce is not consumed completely.
There sauce should be creamy.
Add the cherry tomatoes before serving.