Herbed Chicken With spicy roasted potatoes and mixed vegetables

Ingredients

• 1 1/4 pound Chicken breasts boneless and skinless cut into 6 equal size pieces
• 2 pounds Yukon Gold Potatoes cut into bite sized pieces
• 1 can Cream of Chicken Soup, non fat
• 2-4 teaspoons Mrs. Dash
• 1/4 cup Olive oil
• 2 tablespoons Hot pepper sauce
• 1 teaspoon Black pepper

Instructions

1. In small bowl mix together:
2. ¼ cup olive oil
3. 2 tablespoons hot pepper sauce (Tabasco) or pepper oil (optional)
4. 1 teaspoon freshly ground black pepper
5. 1 to 2 teaspoons herb mixture (Mrs. Dash Extra Spicy or to your own mixture, to taste)
6. Place potatoes in bottom of roasting pan, and pour oil/herb mixture over them. Stir to coat evenly. Roast in oven until potatoes are tender, about 45 minutes.
7. Cut 1 ¼ lb chicken into 6 equal pieces. Spray large skillet with non-stick spray or add 1 tablespoon olive or canola oil. Brown chicken. Add 1 can of cream of chicken soup, and 1 to 2 teaspoons herb mixture. (Mrs. Dash or to your taste.) Add lid and cook over medium low heat until chicken is tender and sauce is creamy, about 45 minutes. Remove from heat and allow to cool slightly.
8. When potatoes are tender, you can brown them slightly under the broiler, if you like. Remove from oven and allow to cool slightly.