This is absolutely delicious! Serve with fresh avocado and sprinkle with sunflower seeds as a finishing touch. This is ideal for an easy, tasty main dish that pleases a crowd.
Holly Clegg's Trim & Terrific Home Entertaining
|2/3 cup sun dried tomatoes||4 cups canned chicken broth|
|1/2 cup red wine||2 tablespoons chili powder|
|1 1/2 pounds boneless skinless chicken breasts, cut into pieces||2 cups frozen corn|
|3 cups chopped tomatoes||1 avocado, chopped|
|1 (4-ounce) can chopped green chilies||2 tablespoons sunflower seed|
In a small bowl, place sun dried tomatoes and red wine, let stand for 5 minutes to allow tomatoes to soften.
In a large pot coated with nonstick cooking spray, brown chicken over a medium high heat for 5 minutes. Add tomatoes and saute until tender.
Add green chilies, chicken broth and chili powder and bring to a boil. Add corn and cook for 5 to 10 minutes or until chicken is tender. When serving, top with sunflower seeds and chopped avocado.
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