Chicken and Avocado with Sweet Pepper Sauce

Dinner ready in 20 minutes! Check out this chicken and avocado dish topped with sweet pepper sauce. MORE+ LESS-

By Betty Crocker Kitchens

December 14, 2010

skinless boneless chicken breast (about 10 oz)

1/3

cup reduced-sodium chicken broth

1/2

teaspoon garlic powder

1/4

teaspoon pepper

1/2

bell pepper (any color), cut into 1-inch pieces

1/4

cup apricot spreadable fruit, melted

1/4

ripe avocado, sliced

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1

In 10-inch nonstick skillet, heat chicken breast, broth, garlic powder, pepper and bell pepper over medium-high heat to boiling; reduce heat. Cover and simmer about 10 minutes or until juice of chicken is clear when center of thickest part is cut (170° F). Remove chicken; keep warm.
2

Pour broth mixture into blender; add spreadable fruit. Cover and blend until red peppers are pureed. Slice chicken breasts crosswise. Arrange chicken and avocado slices on plates; top with sweet pepper sauce.