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Salsa Chicken Skillet

Name: Salsa Chicken Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
Cuisine: North America, Mexican
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

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Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Diced chicken and veggies are stirred with spicy salsa to create this satisfying skillet dish from field editor LaDonna Reed of Ponca City, Oklahoma.

Salsa Chicken Skillet Recipe photo by Taste of Home

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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

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.

Nutrition Facts

1-1/4 cups: 355 calories, 7g fat (2g saturated fat), 66mg cholesterol, 649mg sodium, 39g carbohydrate (9g sugars, 7g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.

Salsa Chicken Skillet

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