Southwest Chicken Skillet |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Bite into a fiesta of flavors in this south-of-the-border quick and easy skillet. Ingredients:
1 tablespoon vegetable oil |
1 1/4 lbs boneless skinless chicken breasts, cut into 1-inch pieces |
1 (1 lb) bag frozen broccoli, red peppers, onions and mushrooms |
1 (15 ounce) can progresso black beans, rinsed and drained |
1 cup old el paso thick 'n chunky salsa |
1 old el paso flour tortilla for burritos, cut into 2x1-inch strips (8 inch, from 11.5-ounce package) |
1 cup shredded cheddar cheese (4 ounces) |
Directions:
1. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
2. Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
3. Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.
4. Make the Most of This Recipe.
5. Success.
6. Crisp tortilla strips add extra crunch and are easy to make - just pop them in the oven while preparing the skillet. Bake strips on ungreased cookie sheet in 425°F oven 4 to 7 minutes or until crisp.
7. Serve With.
8. Add orange wedges or pineapple chunks to quickly finish this meal.
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