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Southwest Chicken Skillet




Source of Recipe


Betty Crocker


List of Ingredients




1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 bag (1 pound) 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 Old El Paso® flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 2x1-inch strips
1 cup shredded Cheddar cheese (4 ounces)


Recipe



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 tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.