1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tablespoon canola oil
1 jar (11 ounces) chunky salsa
1/2 cup reduced-sugar peach spreadable fruit
Hot cooked rice
Directions
Place taco seasoning in a large resealable plastic bag; add chicken and toss to coat.
In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice.
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Average Rating:
meesa.dustin
Feb 1, 2015
I love this dish. I make it all the time for my husband. I used canned peaches with sugar that I biol to make my own preserves and it is wonderful. Just the right combination of sweet and spicy.
Reviews
I love this dish. I make it all the time for my husband. I used canned peaches with sugar that I biol to make my own preserves and it is wonderful. Just the right combination of sweet and spicy.