Southwest Chicken Skillet

Bite into a fiesta of flavors in this south-of-the-border quick and easy skillet.

  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 4

Ingredients

1
tablespoon vegetable oil
1 1/4
lb boneless skinless chicken breasts, cut into 1-inch pieces
1
bag (1 lb) frozen broccoli, red peppers, onions and mushrooms
1
can (15 oz) Progresso® black beans, drained, rinsed
1
cup Old El Paso® Thick 'n Chunky salsa
1
Old El Paso® flour tortilla for burritos (8 inch) (from 11.5-oz package), cut into 2x1-inch strips
1
cup shredded Cheddar cheese (4 oz)
  • 1 In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center.
  • 2 Stir in vegetables, beans and salsa; reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
  • 3 Sprinkle with tortilla strips and cheese. Cover; cook about 2 minutes or until cheese is melted.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    540
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    115mg
    115%;
    Sodium
    800mg
    800%;
    Total Carbohydrate
    43g
    43%
    (Dietary Fiber
    12g
    12%
      Sugars
    5g
    5%
    ),
    Protein
    49g
    49%
    ;
    % Daily Value*:
    Vitamin A
    35%;
    Vitamin C
    30%;
    Calcium
    25%;
    Iron
    25%;
    Exchanges:
    2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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