Salsa Chicken Recipe
- 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
- 1 tablespoon vegetable oil
- 1 medium green pepper, cut into thin strips
- 2 cups salsa
- 1. In a large skillet, saute chicken in oil for 3 minutes. Add green pepper; cook for 3 minutes or until peppers are crisp-tender. Stir in salsa; bring to a boil. Reduce hear; simmer, uncovered, for 3 minutes or until chicken juices run clear. Yield: 4 servings.
1 cup: 261 calories, 7g fat (2g saturated fat), 94mg cholesterol, 642mg sodium, 6g carbohydrate (5g sugars, 5g fiber), 35g protein
Reviews for Salsa Chicken
"This is a nice, easy recipe that is perfect for busy week nights. I like serving it with rice."
"This is a quick and easy recipe. I used diced tomatoes with chilies instead of salsa and added about a tablespoon of lime juice to give it a little more acid. It has a nice subtle kick to it and is great served over white rice."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.