Salsa Chicken Skillet
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
Reviews
Awesome! Easy! We used medium salsa and it was quite a kick! Instead of serving this on a bed of rice, we put it on tortillas and basically had chicken tacos, so that was kind of fun. We ate the rice on the side. I also was out of frozen corn, so I used frozen peas. I think any veggie would probably work. Maybe next time I'll make it with mild salsa cause it was really hot! But good!
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