This is a sponsored post. All opinions are my own.
Recently I was selected to try the new Campbell's Dinner Sauces. The tagline is "Make an awesome weeknight dinner in just 15 minutes" by browning meat, adding the sauce and serving over pasta or rice. I was excited to try it out.
I couldn't choose between the different flavors (the Campbell’s Skillet Sauces are available in Marsala, Toasted Sesame, Scampi and Thai Green Curry), so I asked SP which he preferred. He immediately chose the Thai green curry, which ended up being a good thing because when he went to the store to buy it that was the only flavor they had on the shelf. They've since added the rest of the line-up at our supermarket, however.
I wanted to make this a complete meal, so I opted to add some vegetables in with chicken and sauce. I chose potatoes, onions and zucchini, but you could also add mushrooms, green beans, squash, etc.
I was a little skeptical as I was cooking dinner, thinking the flavors would be watered down to be palatable to a wider audience, but we all enjoyed this. It had a nice kick and the green curry flavor really came through, but it wasn't too spicy for Baby Girl. I loved the addition of the veggies, although adding them in did take this from a 15 minute meal to a 30 minute meal.
Campbell's also has a line of slow cooker sauces: Tavern Style Pot Roast, Sweet Korean BBQ, Apple Bourbon BBQ, Hawaiian Luau, Mexican Red Chile Taco and Moroccan Spiced Stew. If I ever get myself a new slow cooker I'd love to try a few of those.
You can check out Campbell's Dinner Sauces on their website and on Facebook.
Thai Green Curry Chicken with Vegetables
4 small-medium Yukon gold potatoes, peeled and cut into chunks
1 tablespoon vegetable oil
1lb chicken breasts, cut into chunks
1 zucchini, cut into chunks
1 small onion, cut into chunks
1 pouch Campbell's Thai Green Curry sauce
rice, for serving
Boil the potatoes in salted water until just tender. Drain and set aside.
Heat the oil in a large non-stick skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove to a bowl and set aside. Add the zucchini and onion to the pan and cook until soft, about 5 minutes. Add the chicken back into the pan, along with the potatoes and green curry sauce. Simmer according to package directions.
Serve over rice.
This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/.
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