Salsa Chicken Skillet
Taste of Home
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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.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 25 min.
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 mushrooms, green pepper, onion, celery, corn and garlic for 6-8 minutes or until vegetables are tender. Add salsa and reserved chicken; heat through. Serve over rice. Top with cheese and sour cream. Yield: 4 servings.