Caths bought a box of couscous a couple of months ago before she left. Here’s the thing about couscous–which is a pasta and not an actual grain–that bugs me. Neither of my kids like it, and my current fitness plan would prefer I not indulge in pastas.
But we need to be good stewards, and I didn’t want to throw it out, so I looked in the fridge at what I had. Two strips of bacon–leftover from the bacon-chicken kebabs–and a couple of chicken breasts. I knew I had some Campbell’s Mushroom soup, so I said, okay, creamy chicken with bacon. Oh my goodness, yes, it’s perfect with couscous.
Turned out really well, and I didn’t have to share. Muhahaha.
3 chicken breasts, cut into strips or cubes
Two strips of bacon, cut into smaller strips or squares
Half a cup of Campbell’s Cream of Mushroom
1/2 cup of uncooked couscous
2 cloves of garlic, minced
1 tablespoon rice bran oil
Salt and pepper to taste
- Cook the couscous according to package directions. (My couscous involves soaking in boiling water for five minutes, then fluffing. So fast!)
- Season the chicken with salt and pepper. In a medium-size skillet over medium heat, pan-fry the bacon until lightly browned. Add the chicken and sauté both the chicken and bacon until the chicken is lightly browned. Remove from skillet.
- Add and sauté the garlic until fragrant, about 30 seconds. Add the cream of mushroom soup and stir until hot. Return chicken and bacon, and cook for about five minutes.
- Serve hot over warm couscous.