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

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

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Salsa Chicken Skillet

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Yield:4 servings

Prep:10 min

Cook:15 min

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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

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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.

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