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)
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.
Make the Most of This Recipe
Crisp tortilla strips add extra crunch and are easy to make - just pop them in the oven while preparing the skillet. Bake strips on ungreased cookie sheet in 425°F oven 4 to 7 minutes or until crisp.
Add orange wedges or pineapple chunks to quickly finish this meal.
1 Serving: Calories 540 (Calories from Fat 170); Total Fat 19g (Saturated Fat 8g, Trans Fat 1/2g); Cholesterol 115mg; Sodium 800mg; Total Carbohydrate 43g (Dietary Fiber 12g, Sugars 5g); Protein 49g Percent Daily Value*: Vitamin A 35%; Vitamin C 30%; Calcium 25%; Iron 25% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 5 1/2 Very Lean Meat; 3 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
Find more recipes at www.bettycrocker.com