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Chicken Fajita Topping
teaspoon vegetable oil
pound boneless skinless chicken breast, cut into 1/8 to 1/4-inch strips
medium bell pepper, cut into 1/4-inch strips
small onion, sliced
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in oil 3 minutes, stirring occasionally. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender; remove from heat. Stir in salsa.
No nutrition information available for this recipe.
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