Saturday, April 28, 2012

Southwest Chicken Skillet, Low Fat

2-3 boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped green peppers
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
1 pkg. (10 oz.) frozen corn
1 can black beans, rinsed and drained
1 package 1/3 less fat cream cheese
1 tsp cumin
1 tbsp chili powder
1 tsp wet minced garlic
2 cups hot cooked  whole wheat rotini pasta
1 2% Shredded Monterey Jack Cheese, divided

Make It

COOK and stir chicken and peppers in large sprayed nonstick skillet on medium-high heat 6 to 7 min. or until chicken is done. Add tomatoes, corn, black beans, cream cheese, cumin, chili powder and garlic; cook and stir 4-5 minutes or until the mixture is smooth and melted
ADD pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.
TOP with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.

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