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Southwest Chicken Skillet |
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Serves: 4 Print this Recipe4 SERVINGS PREP: 5 MIN COOK: 20 MIN 1 tablespoon vegetable oil 1 pound boneless skinless chicken breast halves, cut into 1-inch pieces 1 (1-pound) bag frozen broccoli, corn and red peppers 1 (15-ounce) can black beans, rinsed and drained 1 cup thick-and-chunky salsa 2 cups coarsely crushed tortilla chips 1 cup shredded cheddar cheese (4 ounces) 1. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring occasionally, until brown. 2. Stir in frozen vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. 3. Sprinkle with tortilla chips and cheese. Cover and cook about 2 minutes or until cheese is melted. 1 SERVING: Calories 645 (Calories from Fat 235); Fat 26g (Saturated 9g); Cholesterol 100mg; Sodium 1180mg; Carbohydrate 67g (Dietary Fiber 13g); Protein 48g * % Daily Value: Vitamin A 68%; Vitamin C 70%; Calcium 30%; Iron 34% * Exchanges: 4 Starch, 1 Vegetable, 5 Lean Meat, 1/2 Fat * Carbohydrate Choices: 4 1/2 Together Time Let the kids roll along with dinner preparation. In this recipe, crush the tortilla chips neatly and easily by placing them in a heavy-duty plastic food-storage bag and rolling them with a rolling pin. From "Betty Crocker easy family dinners: Simple Recipes and Fun Ideas to Turn Mealtime into Quality Time.-1st Edition" Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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