Bite into a fiesta of flavors in this south-of-the-border quick and easy skillet.
tablespoon vegetable oil
pounds boneless skinless chicken breasts, cut into 1-inch pieces
bag (1 pound) frozen broccoli, red peppers, onions and mushrooms
can (15 ounces) Progresso™ black beans, rinsed and drained
cup Old El Paso™ Thick 'n Chunky salsa
Old El Paso™ flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 2x1-inch strips
cup shredded Cheddar cheese (4 ounces)
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.
Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.
Crisp tortilla strips add extra crunch and are easy to make - just pop them in the oven while preparing the skillet. Bake strips on ungreased cookie sheet in 425°F oven 4 to 7 minutes or until crisp.
Add orange wedges or pineapple chunks to quickly finish this meal.
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; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.