Chicken Skillet Olé

Chicken Recipe – Chicken Skillet Olé

1 TB vegetable oil
1-1/4 lb. boneless skinless chicken breast halves, cut into 1″ cubes
1 bag (1 lb.) frozen broccoli, red peppers, onions and mushrooms, thawed and drained
1 can (15 oz.) Progresso® black beans, rinsed and drained
1 cup Old El Paso® Thick ‘n Chunky salsa
1 (8 inch) Old El Paso® flour tortilla for burritos, cut into 2″ x 1″ strips*
1 (4 oz.) cup Cheddar cheese, shredded

1. In 10-inch skillet, heat oil over medium high heat. Sauté 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.

Serve with orange wedges or pineapple chunks to quickly finish this meal.

*Note: 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.

Makes: 4 servings.

Nutrition Information:
Per serving = Calories 480 (Calories from Fat 160), Total Fat 18 g (Sat Fat 8 g, Trans Fat ncg), Cholesterol 100 mg, Sodium 880 mg, Total Carbs 44 g (Dietary Fiber 11 g, Sugars ncg), Protein 47 g.

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