Original Blog Entry: Southwest Chicken Skillet

angelm — Sun, 13 Sep 2009 21:06:03 GMT

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) black beans, rinsed and drained

1 cup Thick 'n Chunky salsa

flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 2x1-inch strips

1 cup shredded Cheddar cheese (4 ounces)

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.

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