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Salsa Chicken Skillet Recipe

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Diced chicken and veggies are stirred with spicy salsa to create this satisfying skillet dish from field editor LaDonna Reed of Ponca City, Oklahoma.

This recipe is:

Quick

Diabetic Friendly

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Salsa Chicken Skillet Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
2 teaspoons canola oil
1/2 pound fresh mushrooms, sliced
1 medium green pepper, chopped
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup frozen corn, thawed
1 garlic clove, minced
2 cups salsa
2 cups hot cooked rice
1/4 cup shredded reduced-fat cheddar cheese
1/2 cup reduced-fat sour cream

Directions

In a large skillet, saute chicken in oil until no longer pink; drain and set aside. Coat skillet with cooking spray. Saute the mushrooms, green pepper, onion, celery and corn for 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add salsa and reserved chicken; heat through. Serve with rice. Top with cheese and sour cream. Yield: 4 servings.

Nutritional Facts 1-1/4 cup mixture over 1/2 cup cooked rice with 1 tablespoons sour cream equals 355 calories, 7 g fat (2 g saturated fat), 66 mg cholesterol, 649 mg sodium, 39 g carbohydrate, 7 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.

Originally published as Salsa Chicken Skillet in Taste of Home April/May 2004

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Salsa Chicken Skillet (1)

Salsa Chicken Skillet

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Reviewed on Dec. 29, 2011 by dawnrosanne

Awesome! Easy! We used medium salsa and it was quite a kick! Instead of serving this on a bed of rice, we put it on tortillas and basically had chicken tacos, so that was kind of fun. We ate the rice on the side. I also was out of frozen corn, so I used frozen peas. I think any veggie would probably work. Maybe next time I'll make it with mild salsa cause it was really hot! But good!