2-3 Chicken breasts, skinned, boned, sliced
chopped Garlic, as little or as much as you desire
2 Tbsp finely chopped Maui or red onion
1 big can cream of mushroom soup
1 box sliced button mushrooms
1 sliced red bell pepper
Marinade chicken in 2 Tbsp olive oil, Italian seasonings, and as much garlic as you like. Season with salt and pepper if necessary. Allow to marinade for at least one hour to overnight. When ready to cook, heat saucepan with olive oil. Saute chicken with more garlic and sliced mushrooms until the chicken is cooked through and there is no pink in the chicken. Add cream of mushroom and milk until you have the consistency you like. Let simmer. Right before you turn off stove, throw in the bell peppers and quickly stir together for just a minute, then turn off fire. This makes sure that the bell peppers won't get mushy and overcooked. Ono with fresh hot rice, corn and kim chee.