Pumpkin and black beans add nutrients to this tasty Mexican-inspired skillet meal.
lb uncooked boneless skinless chicken breasts
tablespoon butter or margarine
cups hot water
box Chicken Helper™ cheesy chicken enchilada
cup canned pumpkin (not pumpkin pie mix)
can (15 oz) Progresso™ black beans, drained, rinsed
Old El Paso™ taco sauce and chopped fresh cilantro, if desired
Cut chicken into 1/2-inch pieces. In 10-inch skillet, melt butter over medium-high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white.
Stir in hot water, milk, sauce mix and uncooked rice (from Chicken Helper box). Heat to boiling, stirring occasionally.
Reduce heat. Cover; simmer 20 to 25 minutes, stirring occasionally, until rice is tender. Remove from heat; uncover. Stir in pumpkin until well mixed. Stir in black beans. Serve in bowls. Top with taco sauce and cilantro.
Swap the pumpkin for pureed cooked carrots or sweet potato.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.