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Monday, November 7, 2011

Southwest Chicken Skillet

Source- Betty Crocker Easy Family Dinners Cookbook

  • 1 Tbsp vegetable oil
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 lb bag frozen broccoli, corn and red peppers (mine also came with cauliflower)
  • 15oz can black beans, rinsed and drained
  • 1 cup thick and chunky salsa (used full 16oz jar)
  • 2 cups coarsely crushed tortilla chips
  • 1 cup shredded Cheddar Cheese
  • Heat oil in 10-inch skillet over medium-high heat.
  • Cook chicken in oil 4-5 minutes, stirring occasionally, until brown.
  • Stir in frozen vegetables, beans and salsa.
  • Reduce heat to medium.
  • Cover and cook 6-8 minutes, stirring occasionally, until vegetables are crisp tender.
  • Sprinkle with tortilla chips and cheese.
  • Cover and cook about 2 minutes or until cheese is melted.
Review & Changes- This turned out really good.  My husband was surprised at how much he liked the tortilla chips in it.  Of course in the leftovers the chips weren't crunchy anymore, but they still were good.   I definitely think the recipe needed the full jar of salsa instead of just 1 cup.  I started with just the cup, and it didn't look like enough, so I didn't immediately go to the whole jar.


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