Salsa Chicken Skillet

Prep/Total Time: 25 minutes

Yield: 4 servings

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 2 teaspoons canola oil
• 1/2 pound fresh mushrooms, sliced
• 1 medium green pepper, chopped
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup frozen corn, thawed
• 1 garlic clove, minced
• 2 cups salsa
• 2 cups hot cooked rice
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/2 cup reduced-fat sour cream

1. In a large skillet, sauté chicken in oil until no longer pink; drain and set aside. Coat skillet with cooking spray. Saute mushrooms, green pepper, onion, celery, corn and garlic for 6-8 minutes or until vegetables are tender. Add salsa and reserved chicken; heat through. Serve over rice. Top with cheese and sour cream.

Nutrition: (1 1/4 cups over 1/2 cup cooked rice with 1 tablespoon sour cream) 355 calories, 7 g fat, 2 g saturated fat, 66 mg cholesterol, 649 mg sodium, 39 g carbohydrate, 7 g fiber, 29 g protein.

Comments: I thought this dish was delicious and full of flavor. The salsa really added a lot to it since there are no other seasonings involved. I used medium salsa and, again, it was too hot for everybody else’s taste. They would have preferred a mild salsa. Leftovers tasted great even without the rice.