| 1 | cup frozen bell pepper and onion stir-fry (from 1-lb bag) |
| 1/2 | cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn |
| 1/2 | cup Old El Paso® Thick 'n Chunky salsa |
| 1 | can (15 oz) black beans with cumin and chili spices, undrained |
| 1 | package (9 oz) frozen cooked southwest-seasoned chicken breast strips |
| 2 | cups water |
| 1 1/2 | cups uncooked couscous |
| 1/4 | cup chopped fresh cilantro |
Serve with...
Tijuana Caesar Salad
Total Time:
39 min
| 1. | Spray 12-inch nonstick skillet with cooking spray. Add stir-fry vegetables to skillet; cook 2 to 3 minutes, stirring frequently, until crisp-tender. |
| 2. | Stir in corn, salsa, beans and frozen chicken. Heat to boiling. Reduce heat to low; cover and simmer about 5 minutes, stirring occasionally, until chicken is thoroughly heated (break up large pieces of chicken with spoon as mixture cooks). |
| 3. | Meanwhile, heat water to boiling. Stir in couscous. Remove from heat; cover and let stand 5 minutes. |
| 4. | Fluff couscous with fork; spoon onto serving plates. Top with chicken mixture. Sprinkle with cilantro. |
|
| If you don't have the stir-fry vegetables, use a combination of one or more colors of chopped bell peppers and onion to equal 1 cup. |
|
| For delicious handheld sandwiches, omit the couscous, spoon the chicken mixture onto flour tortillas and roll up. |
|
| Use your choice of mild, medium or hot salsa to make this dish as mild or spicy as you like. |
Nutrition Information:
470 ( 35); 3 1/2g ( 1g, 0g); 30mg; 790mg; 79g ( 11g, 6g); 29g 20%; 10%; 10%; 20% 4 ; 1 ; 0 ; 2 1/2 5