Recipe - Chicken Skillet

Chicken Skillet 

(adapted from Betty Crocker recipe)

Yields 4 servings
Ingredients

• 1 tbsp vegetable oil
• 1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 diced red peppers 
• 1/2 chopped red onions
• 1 can reduced sodium 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
• 4 oz. low-fat shredded Cheddar cheese 

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