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Easy Chicken Skillet




Source of Recipe


Jo Gainey
2 tablespoons vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 pound bag mixed 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 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 shredded cheese. Cover and heat about 2 minutes or until
cheese is melted. Serves 4-5