Chicken Skillet

Chicken Skillet.jpg

 Chicken Skillet 

(adapted from Betty Crocker recipe)

Yields 4 servings


  •                                             1 tbsp vegetable oil
  • 1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 diced red peppers 
  • 1/2 chopped red onions
  • 1 can reduced sodium 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
  • 4 oz. low-fat shredded Cheddar cheese 


  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
Posted on July 10, 2012 .