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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
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:
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. Yield: 4 servings.
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