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Picante Chicken Skillet

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  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
  Salt 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon
  Water 1 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Picante Chicken Skillet Recipe