Total TimePrep/Total Time: 15 min.
- 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
- 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.
Nutrition Facts1 cup: 261 calories, 7g fat (2g saturated fat), 94mg cholesterol, 642mg sodium, 6g carbohydrate (5g sugars, 5g fiber), 35g protein.
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Nov 15, 2018
I totally enjoyed this dish. It was fast and tasty. My new “go to”emergency meal. I have actually frozen a few of these dishes with wild rice for added taste rather than jasmine rice. I’ll remember to use my crock pot this summer for less heat and perhaps add the rice to the recipe with a little more sauce for absorption purposes.
Apr 3, 2015
This is a nice, easy recipe that is perfect for busy week nights. I like serving it with rice.
Dec 13, 2011
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.