Salsa Chicken Skillet

Name: Salsa Chicken Skillet
Ingredients: 1 lb boneless skinless chicken breast, cut into 1/2 inch pieces; 2 teaspoons canola oil; 12 lb fresh mushrooms, sliced; 1 medium green pepper, chopped; 34 cup onion, chopped; 12 cup celery, chopped; 12 cup frozen corn, thawed; 1 garlic clove, minced; 2 cups salsa; 2 cups white rice, cooked (I prefer jasmine); 14 cup reduced-fat cheddar cheese, shredded; 12 cup sour cream, I use reduced fat

12 ingredients

6 steps

Ingredients

1 lb boneless skinless chicken breast, cut into 1/2 inch pieces
2 teaspoons canola oil
12 lb fresh mushrooms, sliced
1 medium green pepper, chopped
34 cup onion, chopped
12 cup celery, chopped
12 cup frozen corn, thawed
1 garlic clove, minced
2 cups salsa
2 cups white rice, cooked (I prefer jasmine)
14 cup reduced-fat cheddar cheese, shredded
12 cup sour cream, I use reduced fat

Directions

1

In a large skillet, saute chicken in oil until no longer pink; drain and set aside.
2

Coat skillet with nonstick cooking spray.
3

Saute mushrooms, green pepper, onion, celery, corn and garlic for 6-8 minutes or until vegetables are tender.
4

Add salsa and reserved chicken; heat through.
5

Serve over rice.
6

Top with cheese and sour cream.