#CampbellsPartner got another one-skillet dinner for you 🤌 thai curry chicken and rice with a big time help from @Campbell’s Soup new sauces! I’ve been playing around with all four flavors, but Campbell’s® New Thai Curry Sauce is my current favorite. You can shop Campbell’s® sauces in the soup aisle, full recipe below! Ingredients - 1 can Campbell’s® Thai Curry Sauce - neutral oil - 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces - 1/2 cup water or chicken broth - 1 bell pepper, thinly sliced - 1 cup shredded carrots - 2 cups baby spinach - Cooked rice, for serving - Juice of a lime 1. Season the chicken lightly with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes, stirring occasionally, until browned on the outside. 2. Add the bell pepper and carrots and cook for 2 minutes, then pour in the Campbell’s® Thai Curry Sauce along with the water or chicken broth. Stir well to combine. 3. Bring to a gentle simmer, then reduce the heat to medium-low. Stir in the spinach and cook for 1–2 minutes, until spinach is wilted. 4. Serve over rice and finish with lime juice.
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