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Salsa Chicken Skillet

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

In a large skillet, saute chicken in oil until no longer pink; drain

Printed from tasteofhome.com Oct 7, 2008

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Salsa Chicken Skillet cont.

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.