Salsa Chicken Skillet
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
Diced chicken and veggies are stirred with spicy salsa to create this satisfying skillet dish from field editor LaDonna Reed of Ponca City, Oklahoma.
Ingredients
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1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
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2 teaspoons canola oil
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1/2 pound fresh mushrooms, sliced
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1 medium green pepper, chopped
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3/4 cup chopped onion
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1/2 cup chopped celery
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1/2 cup frozen corn, thawed
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1 garlic clove, minced
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2 cups salsa
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2 cups hot cooked rice
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1/4 cup shredded reduced-fat cheddar cheese
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1/2 cup reduced-fat sour cream
Directions
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1.
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.
Nutrition Facts
1-1/4 cups: 355 calories, 7g fat (2g saturated fat), 66mg cholesterol, 649mg sodium, 39g carbohydrate (9g sugars, 7g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.
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