Chicken Corn Sauté



 Ingredient -- Preparation Method




1 1/2


 skinless, boneless chicken breast -- cut into 1-inch slices



 taco spice mix -- see recipe

14 1/2


 diced tomatoes with green chilies -- drained



 vegetable oil



 sweet onion -- diced



 garlic -- minced

1 small


 bell pepper -- cut in 1" squares

2 1/2


 pimientos -- diced

2 1/2


 frozen corn or fresh



 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.

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