My idea of comfort food is chicken and vegetables in a creamy cheesy sauce. Add rice or, in this case, the tiny pasta called Orzo and you have a one pan dinner that goes together in minutes and is tasty and soothing.

A pesky ulcer is preventing me from eating too many spicy or acidic foods, so this was a good option. And with the cooler temps, it’s so great to have a warm meal each evening.

Ingredients
2 pounds boneless, skinless chicken breasts, cut into large chunks
1 TBS oil
1/2 green pepper, diced
1/2 red pepper, diced
1/2 large sweet onion, diced
1 can cheddar cheese soup
1 1/2 cups skim milk
1/2 cup white wine
4 oz low fat cream cheese
1 tsp salt
1/2 tsp white pepper
1 tsp basil leaf
2 cups frozen peas
1 cup orzo pasta or white rice.

Notes: If you want to use brown rice, just cook it separately first and add it at the end.
To save time, just use a bag of frozen pre-chopped peppers and onions.

Directions
Heat the oil in a large pan.
Add the vegetables and cook until they are soft – about 8 minutes.
Remove the vegetables and add the chicken pieces to the hot pan.
Cook chicken until no longer pink inside.
Add the cheese soup, milk, wine and cream cheese and mix until blended.
Add the spices and the peas.
Add back the vegetables and simmer gently for about 10 minutes to blend the flavors.

If you want more spice, add red pepper flakes or chilli powder.
If you want more texture, add roasted pumpkin seeds, almonds or croutons.

This is a basic casserole that you can make in about 30 minutes in one skillet without turning on the oven.