Salsa Chicken Skillet

Name: Salsa Chicken Skillet
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 teaspoons canola oil; 118 milliliters chopped celery; 473 milliliters hot cooked rice; 227 grams fresh mushrooms, sliced; 118 milliliters frozen corn, thawed; 1 garlic clove, minced; 1 medium green pepper, chopped; 59 milliliters shredded reduced-fat cheddar cheese; 118 milliliters reduced-fat sour cream; 177 milliliters chopped onion; 473 milliliters salsa; 454 grams boneless skinless chicken breasts, cut into 1/2-inch pieces

Salsa Chicken Skillet might be just the main course you are searching for. This recipe covers 28% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 393 calories, 34g of protein, and 9g of fat per serving. This recipe serves 4. This recipe is typical of Mexican cuisine. Head to the store and pick up cream, mushrooms, bell pepper, and a few other things to make it today. To use up the cooked rice you could follow this main course with the Breakfast Rice Pudding as a dessert. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

In a large skillet, saute chicken in oil until no longer pink; drain and set aside. Coat skillet with cooking spray.

Ingredients you will need

Cooking Spray

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Saute the mushrooms, green pepper, onion, celery and corn for 6-8 minutes or until vegetables are tender.

Ingredients you will need

Green Pepper

Vegetable

Mushrooms

Celery

Onion

Corn

Add garlic; cook 1 minute longer.

Ingredients you will need

Garlic

Add salsa and reserved chicken; heat through.

Ingredients you will need

Whole Chicken

Salsa

Serve with rice. Top with cheese and sour cream.

Ingredients you will need

Sour Cream

Cheese

Rice

Equipment

Frying Pan

Ingredients

Servings:

2teaspoons

canola oil 118milliliters

chopped celery 473milliliters

hot cooked rice 227grams

fresh mushrooms, sliced 118milliliters

frozen corn, thawed 1

garlic clove, minced 1medium

green pepper, chopped 59milliliters

shredded reduced-fat cheddar cheese 118milliliters

reduced-fat sour cream 177milliliters

chopped onion 473milliliters

salsa 454grams

boneless skinless chicken breasts, cut into 1/2-inch pieces

Recommended wine: Sparkling Rose, Sparkling Wine

Sparkling rosé and Sparkling Wine are my top picks for Dipping Sauce. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Santa Margherita Sparkling rosé ( half-bottle) with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.