Cooking Directions

• Set the oven to 400°F.  While the oven is heating, place the corn on one side of a rimmed baking sheet. Add 2 teaspoons oil and toss to coat. Place the garlic on the other side of the baking sheet. Add 1 teaspoon oil and toss to coat.
• Roast the corn and the garlic for 30 minutes or until the corn has begun to brown and the garlic is golden brown and soft.  Remove the garlic to a cutting board.
• Heat the remaining oil in a 3-quart saucepan over medium heat. Add the pepper and cook for 5 minutes or until tender, stirring occasionally.  While the pepper is cooking, mince the garlic.
• Stir the corn, garlic, chicken, salsa verde and broth in the saucepan and heat to a boil. Reduce the heat to low.  Cook for 5 minutes. Season to taste.  Sprinkle with the cilantro. Serve with the sour cream, if desired.

Ingredients

• 2 cups frozen whole kernel corn, thawed and drained
• 2 tablespoons vegetable oil
• 20 cloves peeled garlic(save time and use fresh peeled garlic cloves from the produce section)
• 1 large red bell pepper, diced (about 1 cup)
• 1 cup shredded cooked boneless, skinless chicken breast
• 1 jar (16 ounces) Pace® Salsa Verde
• 2 cups Swanson® Chicken Broth
• 0.25 cup chopped fresh cilantro
• 1.5 tablespoons sour cream (optional)