Crispy Southwestern Chicken in a Salsa Verde Cream Sauce

If you follow me on Facebook you're aware of why I've disappeared for the past two months! If you don't, I'm so excited to announce that I am pregnant with our second child, due in July. I am just about 14 weeks pregnant now and finally feel great again. Not only did I not blog for two months but I didn't eat or cook! We survived on cereal and pasta with butter. I'm so happy to be back in the kitchen!

So many of the meals I'm sharing are pre-pregnancy. I have a huge backlog of recipes to share that got stalled from my inability to look at pictures of food. This meal was a meal that almost didn't happen. I made this when I was about 5 weeks pregnant and I planned to make it with grilled chicken. When I opened the package of chicken, which was still good, it smelt horrible. I decided to toss it and switch directions of the meal. I used my favorite chicken tenders, Coleman's All Natural chicken tender, and proceeded. This was DELICIOUS. Best of all I usually have all these ingredients on hand so it's an easy meal to make. John and I were both huge fans. The sauce makes it look a bit sloppy but the flavor or the sauce pulls the whole meal together!

Source: Stephanie Cooks Original

Ingredients:
8 breaded chicken tenders, homemade or frozen
1 tsp olive oil
1 clove garlic, minced
3/4 cup salsa verde
1/3 cup light cream
Juice of half a lime
1 cup of corn
1/2 cup chopped bell peppers
Rice

Directions:
1- Cook the chicken tenders according to packaging directions.
2- Meanwhile, heat the oil and garlic in a sauce pan. Add the salsa verde and heat for 5 minutes. Stir in the cream and lime juice and heat over a low heat for 10 minutes.
3- In a small skillet combine the corn and bell peppers and heat over a low heat, stirring regularly, until hot.
4- Dice chicken. On a plate place rice at the bottom. Top with chicken, veggie mix, and sauce (to taste).