Southwest Chicken Skillet

 

1

tablespoon vegetable oil

1 1/4

pounds boneless skinless chicken breasts, cut into 1-inch pieces

1

bag (1 pound) frozen broccoli, red peppers, onions and mushrooms

1

can (15 ounces) Progresso® black beans, rinsed and drained

1

cup Old El Paso® Thick 'n Chunky salsa

1

Old El Paso® flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 2x1-inch strips

1

cup shredded Cheddar cheese (4 ounces)

• 1 In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
• 2 Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
• 3 Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.