Amanda (archaeopteryx) wrote in chicken_recipes,

Southwest Chicken Skillet

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Betty recipe

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 min
Total Time: 30 min
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.

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.
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