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Southwest Chicken Skillet

Southwest Chicken Skillet

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

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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.

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