Spicy Chicken & Bean Skillet
 

as posted by stellajean66 in WFD 01/06:

Spicy Chicken 'n' Bean Skillet

1/2 pound boneless, skinless chicken breasts, cut into 3/4-inch chunks
1 small onion, chopped
1 teaspoon minced garlic
1 can (15 ounces) black or kidney beans, rinsed and drained
1 medium tomato, chopped
1/2 cup salsa
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked rice (optional)
1/2 cup sour cream



Coat a large skillet with nonstick cooking spray; heat over medium-heat.

Add the chicken, onion, and garlic, and sauté for 5 to 6 minutes, stirring until the chicken is browned on all sides.

Stir in the beans, tomato, salsa, salt, and pepper.

Cook for 1 to 2 minutes, or until heated through and no pink remains in the chicken.

Spoon over warm rice, if desired, and serve topped with a dollop of sour cream.

GARNISHING TIP:
Take this up a notch by garnishing it with additional chopped onions and salsa, or shredded Cheddar cheese and cilantro.

3 to 4 servings