Picante Chicken Skillet
|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|
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.