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Southwest Chicken Skillet

 312 Ratings
59 Comments
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
  • Save
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  • Pinterest
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    738

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

Ingredients

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)

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
Calories from Fat
170
% Daily Value
Total Fat
19g
30%
Saturated Fat
8g
41%
Trans Fat
1/2g
Cholesterol
115mg
38%
Sodium
800mg
33%
Total Carbohydrate
43g
14%
Dietary Fiber
12g
50%
Sugars
5g
Protein
49g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
30%
30%
Calcium
25%
25%
Iron
25%
25%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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