Tuesday, May 12, 2009

Southwest Chicken Skillet

Southwest Chicken Skillet by Betty Crocker

1 T veg oil
1 1/4 lb breasts, cut into 1"pieces
1 lb frozen broccoli, red peppers, onions, and mushrooms
15 oz black beans, drained and rinsed
1 c salsa
8" tortillas cut into 2"x 1/2" strips
1 c shredded Cheddar

1. In skillet heat oil over med-high heat. Cook cicken in oil 3-4 min, stirring occasionally til done.
2. Stir in veggies through salsa; reduce to meadium. Cover and cook 6-8 minutes, stirring til veggies are crisp tender.
3. Sprinkle with strips and cheese. Cover 2 minutes til cheese is melted.

In my opinion: This wasn't as good as I thought it would be. It was quick and easy.

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