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4 servings, 1/4 recipe (310 g) each
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Substitute 4 small boneless skinless chicken breasts (1 lb./450 g) for the fish. Cook 5 to 6 min. on each side or until done (165°F). Remove from skillet; cover to keep warm. Prepare cream cheese sauce in skillet, then continue as directed.
Substitute sun-dried tomato pesto or basil pesto for the roasted red pepper spread.
Look for roasted red pepper spread in the condiment aisle of your supermarket. Or, make your own by using pulsing action of food processor to process roasted red peppers and garlic until smooth, adding olive oil as necessary until spread is of desired consistency. Season with fresh lemon juice and your favourite fresh herbs to taste.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.