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Picante Chicken Skillet Recipe
|Boneless skinless chicken breasts/Turkey breasts||1 Pound|
|Olive oil/Vegetable oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Canned whole tomatoes||16 Ounce, chopped (With Juice)|
|Picante sauce||1⁄3 Cup (5.33 tbs) (Use Pace)|
|Bell pepper||1 Medium, cut into 3/4 inch chunks (Colored Yellow Or Green)|
|Onion||1 Medium, cut into 1/4 inch wedges|
|Ground cumin||3⁄4 Teaspoon|
|Hot cooked rice||2 Cup (32 tbs)|
|Chopped cilantro||2 Tablespoon|
Serving size: Complete recipe
Calories 1503 Calories from Fat 210
% Daily Value*
Total Fat 24 g36.5%
Saturated Fat 4.2 g20.8%
Trans Fat 0.1 g
Cholesterol 263.1 mg
Sodium 2553.9 mg106.4%
Total Carbohydrates 193 g64.5%
Dietary Fiber 16.9 g67.7%
Sugars 17.9 g
Protein 126 g252%
Vitamin A 122.3% Vitamin C 321.2%
Calcium 32.7% Iron 98%
*Based on a 2000 Calorie diet
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.