Chicken Corn Sauté
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
pounds |
skinless, boneless chicken breast -- cut into 1-inch slices |
|
1 |
tablespoon |
taco spice mix -- see recipe |
|
14 1/2 |
ounces |
diced tomatoes with green chilies -- drained |
|
2 |
tablespoons |
vegetable oil |
|
1 |
small |
sweet onion -- diced |
|
1 |
clove |
garlic -- minced |
|
1 small |
green |
bell pepper -- cut in 1" squares |
|
2 1/2 |
ounces |
pimientos -- diced |
|
2 1/2 |
cups |
frozen corn or fresh |
|
1/8 |
teaspoon |
Tabasco sauce |
| Coat chicken with taco spice mix. Heat 1 tablespoon oil in large skillet over medium-high. Add chicken and cook until no longer pink in center. Remove from pan. Add remaining oil to skillet. Add onion and cook 2 minutes or until onion starts to soften. Add green peppers and cook a couple of minutes or until crisp tender. Add corn, tomatoes, pimentos, Tabasco, and chicken to skillet and cook a couple of minutes or until everything is warmed through. Makes 6 servings. |
| Per Serving: 257 Calories; 7g Fat (23.1% calories from fat); 30g Protein; 21g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 307mg Sodium. Exchanges: 1 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fat. |