Southwest Chicken Skillet

Southwest Chicken Skillet

Bite into a fiesta of flavors in this south-of-the-border quick and easy skillet.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
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.
Serve With
Add orange wedges or pineapple chunks to quickly finish this meal.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 540
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 8g,
    • Trans Fat 1/2g),
  • Cholesterol 115mg;
  • Sodium 800mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 12g,
    • Sugars 5g),
  • Protein 49g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.