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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

 

 

 


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