300gms/10ozs skinned chicken thigh or breast meat.
1 cup condensed cream of mushroom soup
1 cup milk
1 small red capsicum – sliced
1 small green capsicum – sliced
1 medium carrot – peeled and thinly sliced
1 small onion – peeled and finely sliced
1 clove garlic – peeled and finely minced
1 tbsp plain flour
2 dsps butter or margarine
Coarse-ground black pepper to taste
Trim off fat if any and cut chicken meat into bite-sized pieces.
In a medium freezer bag, place flour and season lightly with a pinch of salt
Add chicken pieces, trap air into freezer bag, twist top tightly and shake
contents until chicken is fully coated with flour.
Heat 1 dsp margarine (or butter) in a non-stick saucepan over medium heat and
lightly brown the floured chicken, remove and set aside.
Add 1 dsp margarine (or butter) to the saucepan and fry onion and minced garlic
for a minute.
Add capsicums and carrot, stir well.
Add cream of mushroom soup, milk and chicken.
Stir well to combine and simmer over low heat until vegetables are cooked,
Season with coarse ground black pepper to taste and serve hot over cooked pasta
of your choice.