Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Chicken Salsa Skillet
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1 lb. boneless skinless chicken breasts, sliced into ½" pieces |
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3 TBSP olive oil, divided |
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8 ounces fresh mushrooms, sliced |
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½ medium green AND red pepper, sliced |
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¾ cup chopped onion |
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½ cup chopped celery |
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8 oz. can corn, drained |
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1 garlic clove, minced |
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16 oz. jar of salsa |
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2 cups hot cooked rice |
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¼ cup shredded cheddar cheese |
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½ cup sour cream |
In a 10" skillet, sauté chicken in 2 TBSP olive oil until no longer pink; drain and set aside.
Add 1 TBSP olive oil to skillet and add mushrooms, peppers, onion, celery, corn, and garlic and sauté for 6-8 minutes. Add salsa and reserved chicken; heat thru. Serve over rice and top with cheese and sour cream.
NOTE: I got this in the April/May 2004 "Taste of Home" magazine. It called for canola oil, but I used olive oil. It also called for ½ cup frozen corn kernels, but I just bought a small can of corn (8 oz) and drained and used that. We like the Pace Chunky Medium Salsa, but you can use whichever you prefer and make it more or less spicy. It also called for one medium green pepper, but I used half a red pepper and half a green pepper, just for added color and because we like them. I did serve it over yellow rice (I cooked basmati rice and used the packet of Vigo seasoning for yellow rice) and topped it with the cheddar and jalapeno cheese and reduced fat sour cream. We really did like the taste. I also used three (5 oz) chicken breasts which I buy in bulk from Sams, and just sliced them. This is easily four servings!