Monday, December 20, 2010

Salsa Chicken Skillet

1 pound 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 clove minced garlic
2 cups salsa
2 cups hot cooked rice
1/4 cup shredded cheddar cheese
1/2 cup sour cream

1.  In a large skillet, saute chicken in oil until no longer pink; drain and set aside.

2.  Coat skillet with nonstick cooking spray.  Saute mushrooms, green pepper, onion, celery, corn and garlic for 6-8 minutes or until vegetables are tender.  Add salsa and reserved chicken; heat through.

3.  Serve over rice.  Top with cheese and sour cream.

Recipe taken from:

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