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    CHK: Potatoes and Chicken Santa Fe


    Source of Recipe


    Fidonet Cooking Echo

    * Exported from MasterCook *

    One Pan Potatoes and Chicken Santa Fe

    Recipe By : National Potato Promotion Board
    Serving Size : 4 Preparation Time :0:00
    Categories : Chicken, Microwave

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/3 pounds potatoes -- cut in 3/4"cubes
    -- (4 medium)
    1 pound boneless chicken breasts -- skinned and
    -- cut in 3/4"cubes
    2 tablespoons olive oil
    1 cup prepared tomato salsa
    1 can whole kernel corn (8 3/4 oz) -- drained

    Place potatoes in 1-1/2 to 2 quart microwave safe dish. Cover with plastic wrap, venting one corner. Microwave on high 8 to 10 minutes until just tender.

    In large nonstick skillet over high heat, toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add salsa and corn; toss until heated through.

    Makes 4 servings

    Nutritional Information Per Serving: Calories: 300 Fat: 9 g Cholesterol: 50 mg Sodium: 620 mg Carbohydrate: 34 g Fiber: 4 g Protein: 2 g

    Suggested menu: Warm corn tortillas, orange and red onion salad, pineapple spears

    NOTE: Microwave cooking times are based on a 700 watt microwave. Adjust cooking times to your own oven.


    Source:
    "Typos by Dorothy Flatman 1995, posted on the fidonet cooking echo,
    7/19/95"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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