Southwest Chicken Skillet

Bite into a fiesta of flavors in this south-of-the-border quick and easy skillet.

Ingredients

• 1 tablespoon vegetable oil
• 1 1/4 pounds boneless skinless chicken breasts, cut into 1 inch pieces
• 1 (1 pound) 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 (8 inch) (from 11.5 ounce package), cut into 2 x 1 inch trips
• 1 cup shredded Cheddar cheese (4 ounces)

Instructions

1. In a 10 inch skillet, heat oil over medium-high heat. Cook chicken in oil for 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 for 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
3. Sprinkle with tortilla strips and cheese. Cover and cook for about 2 minutes or until cheese is melted.

Notes

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 degrees F oven for 4 to 7 minutes or until crisp.

Add orange wedges or pineapple chunks to quickly finish this meal.

Nutrition

Per serving: Calories 540 (Calories from Fat 170), Total Fat 19g (Saturated Fat 8g, Trans Fat 1/2g), Cholesterol 115mg; Sodium 800mg; Total Carbohydrate 43g (Dietary Fiber 12g, Sugars 5g), Protein 49g
Exchanges: 2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 5 1/2 Very Lean Meat; 3 Fat
Carbohydrate Choices: 3

Recipe and photo used with permission from: Betty Crocker Kitchens