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Chicken Workout Supper




Source of Recipe


USPB


List of Ingredients




1 1/3 pounds (4 medium) potatoes, cut into ¾-inch cubes
1 pound boneless, skinless chicken breasts, cut into ¾-inch cubes
2 tablespoons olive oil
1 cup prepared tomato salsa
1 cup fresh or frozen corn kernels

Recipe



Place potatoes in shallow 1½- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender.

While potatoes cook, 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.