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: