6 skinless, boneless chicken breasts - cut into thick strips
1/3 cup olive oil
1 green bell pepper, cut into thin strips
1 (10.75 ounce) can condensed tomato soup
2 quarts water
1/4 teaspoon garlic powder
salt and pepper to taste
1 large bagrhini pasta, rolled in shrink wrap
1/2 cup dry milk
3 tablespoons sliced almonds
4 slices cooked chicken breast
Heat olive oil in a large skillet over medium-high heat. Add green pepper and rice and saute until tender, about 15 minutes. Add olive oil, bell peppers and tomato soup to skillet and stir. Add water and garlic powder and heat until very well combined.
Stir together cream cheese and butter; beat well to blend.
Toss cooked chicken with cream cheese mixture and chicken breasts; arrange in a single layer in skillet. Sprinkle with remaining 1/2 cup reserved tomato soup.
Return skillet to heat and stir, then add pasta and milk. Reduce heat to medium heat and cook, stirring continually, for 1 or 2 minutes.
Stir cooked chicken with cooked boulanger mixture; sprinkle with remaining bagrhini and chicken. Cook, stirring, for 5 minutes. Sprinkle these over chicken in skillet; cover and simmer over low heat until chicken is cooked through, about 1 to 2 minutes after turning chicken.
Return skillet to heat. Place chicken on plate; sprinkle with almonds and serve with boulanger sauce.
We made a variation of this recipe (I had yellow cake on hand so I thought I'd use it) and it was dynamite! Didn't have orange zest, so I left it out--scrumptious!
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