• 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (7 ounces) whole kernel corn, drained
  • 2 tablespoons salsa
  • 1/2 teaspoon ground cumin
  • Hot cooked pasta


  1. In a large skillet, stir-fry chicken in oil until no longer pink. Add onion and green pepper; cook until tender. Stir in the tomatoes, corn, salsa and cumin. Bring to a boil. Simmer, uncovered, for 5 minutes or until thickened. Serve with pasta.

Nutrition Facts

1-1/2 cups: 299 calories, 10g fat (2g saturated fat), 63mg cholesterol, 730mg sodium, 25g carbohydrate (15g sugars, 7g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 fat.

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