Picante Chicken Skillet Recipe
Ingredients
| 1 pound boneless skinless chicken or turkey breasts | ||
| 1 tablespoon olive or vegetable oil | ||
| Garlic | 1 Clove (5gm), minced | |
| Chopped tomatoes | 1 Can (10oz) | |
| 1/3 cup PACE® Picante Sauce | ||
| 1 medium yellow or green bell pepper, cut into | ||
| 3/4 inch chunks | ||
| 1 medium onion, cut into 1/4 inch wedges | ||
| Ground cumin | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| Water | 1 Tablespoon | |
| Hot cooked rice | 2 Cup (16 tbs) | |
| Cilantro | 2 Tablespoon, chopped | |
Directions
Cut chicken into 1 1/2 X 1/2 X 1/2 inch strips.
Sprinkle with salt and black pepper to taste, if desired.
Heat oil in 10-inch skillet.
Add chicken and garlic; cook and stir until chicken is almost cooked through
Combine tomatoes with juice, 1/3 cup Pace® Picante Sauce, bell pepper, onion, cumin and salt; mix well.
Stir into skillet.
Simmer 5 minutes, stirring occasionally.
Dissolve cornstarch in water; stir into skillet.
Simmer about 1 minute or until sauce is thickened, stirring constandy.
Sprinkle with salt and black pepper to taste, if desired.
Heat oil in 10-inch skillet.
Add chicken and garlic; cook and stir until chicken is almost cooked through
Combine tomatoes with juice, 1/3 cup Pace® Picante Sauce, bell pepper, onion, cumin and salt; mix well.
Stir into skillet.
Simmer 5 minutes, stirring occasionally.
Dissolve cornstarch in water; stir into skillet.
Simmer about 1 minute or until sauce is thickened, stirring constandy.
Chef
