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