Picante Chicken Skillet Recipe

Summary

Difficulty LevelEasyCourse
Main Ingredient

Ingredients

 Boneless skinless chicken breasts/Turkey breasts1 Pound
 Olive oil/Vegetable oil1 Tablespoon
 Garlic1 Clove (5 gm), minced
 Canned whole tomatoes16 Ounce, chopped (With Juice)
 Picante sauce1⁄3 Cup (5.33 tbs) (Use Pace)
 Bell pepper1 Medium, cut into 3/4 inch chunks (Colored Yellow Or Green)
 Onion1 Medium, cut into 1/4 inch wedges
 Ground cumin3⁄4 Teaspoon
 Salt1⁄2 Teaspoon
 Cornstarch1 Tablespoon
 Water1 Tablespoon
 Hot cooked rice2 Cup (32 tbs)
 Chopped cilantro2 Tablespoon

Nutrition Facts

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

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 PaceĀ® 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.
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