Chicken Chili with Green Salsa
Kathy GrashoffFort Wayne, IN
Spicy and warm, this is sure to chase the chill away!
12-oz. pkg. chicken breast tenders, cut into 1/2-inch strips
2 15-1/2 oz. cans white kidney beans, rinsed and drained
16-oz. jar mild green salsa
1/4 c. fresh cilantro, chopped
Optional: cherry tomatoes
Place chicken in a skillet; sauté for 2 to 3 minutes or until juices run clear when chicken is pierced with a fork. Add beans, salsa, cilantro and 1/2 cup water; heat thoroughly, about 5 minutes. Spoon into serving bowls; top with quartered tomatoes, if desired. Serves 4.
From 5 Ingredients or Less Cookbook
Kathy GrashoffFort Wayne, IN
Spicy and warm, this is sure to chase the chill away!
12-oz. pkg. chicken breast tenders, cut into 1/2-inch strips
2 15-1/2 oz. cans white kidney beans, rinsed and drained
16-oz. jar mild green salsa
1/4 c. fresh cilantro, chopped
Optional: cherry tomatoes
Place chicken in a skillet; sauté for 2 to 3 minutes or until juices run clear when chicken is pierced with a fork. Add beans, salsa, cilantro and 1/2 cup water; heat thoroughly, about 5 minutes. Spoon into serving bowls; top with quartered tomatoes, if desired. Serves 4.
From 5 Ingredients or Less Cookbook
By Gooseberry Patch
