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Salsa Chicken Skillet

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

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Salsa Chicken Skillet (continued)

Nutritional Facts: 29 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.