1 pound boneless skinless chicken breast, cut into 3/4 inch chunks
1 can salsa style chunky tomatoes, undrained
1 can spicy chili beans in sauce
1/2 cup shredded Cheddar Cheese
Cook chicken in olive oil in skillet 3-5 minutes, until light brown. Stir in tomatoes and beans; reduce heat to medium-low. Cook uncovered 8-10 minutes, stirring frequently, until chicken is no longer pink. Sprinkle each serving with cheese.
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