CHEESY CHICKEN & SALSA SKILLET
Turn regular chicken into salsa chicken with our Cheesy Chicken and Salsa Skillet recipe! See how to make this Healthy Living salsa chicken dish here.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 2 cups each
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium heat 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
- Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.
Nutrition Facts : Calories 300, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g
CHEESY SALSA AND CHICKEN PASTA SKILLET
This Cheesy Salsa and Chicken Pasta Skillet is warm, hearty comfort food that's ready in 30 minutes! Perfect for busy weeknights when you want to get your protein and veggies in without a lot of preparation!
Provided by A Kitchen Addiction
Categories Main Dish
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Remove from heat. Drain and cover.
- While pasta is cooking, drizzle olive oil in a large skillet. Add chicken and sprinkle with salt, onion powder, black pepper, and garlic. Cook over medium-high heat until lightly pink.
- Stir in salsa, corn, green pepper, red pepper, black beans, red onion and 1 1/4 cup cheese. Bring to a boil and allow to simmer on medium-low heat for 5 minutes, or until chicken reaches 165 degrees F.
- Stir in pasta. Sprinkle with remaining 1/4 cup cheese and let stand for 5 minutes to allow sauce to thicken before serving.
MEXICAN CHICKEN SKILLET WITH CORN SALSA (EASY ONE POT MEAL)
This Mexican chicken skillet with Corn Salsa is an easy one pot meal. It is the perfect simple chicken breast recipe that's gluten-free and high protein, and perfect for Summer or any time of year.
Provided by Abbey Sharp
Categories Main Course
Time 42m
Number Of Ingredients 19
Steps:
- Preheat oven to 400F.
- Season chicken with chili, cumin, lime zest, salt, and pepper.
- Add the olive oil to a 10" cast-iron skillet and heat to medium high. Brown both sides for about 5 minutes per side.
- Remove from the pan and add in another tablespoon of oil. Add the onions and cook until softened, about 5 minutes. Then add the corn, garlic, lime zest, chili, cumin cayenne and a pitch each of salt and pepper. Saute for 2 minutes, then nestle the chicken breasts back into the corn.
- Transfer to the oven and cook for 10 minutes, or until the chicken reaches an internal temperature of 165 Remove from the oven and sprinkle with diced tomatoes, cojita cheese, and cilantro and serve with lime wedges.
Nutrition Facts : Calories 454 kcal, Carbohydrate 38 g, Protein 46 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 116 mg, Sodium 234 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
SALSA AND CORN CHEESY CHICKEN SKILLET
An ingredients list that includes frozen corn, ready-made salsa and instant rice makes this cheesy chicken skillet as quick to prepare as it is tasty.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Sprinkle seasoning over chicken. Add chicken to skillet; cook 2 min. on each side. Remove chicken; set aside.
- Add rice, corn, water and 1/4 cup of the salsa to skillet; stir. Bring to boil. Return chicken to skillet; cover. Reduce heat to medium; cook 6 to 8 min. or until chicken is done (165ºF). Remove skillet from heat. Let stand, covered, 5 min. or until rice is tender and liquid is absorbed.
- Meanwhile, combine VELVEETA and remaining 1/4 cup salsa in microwaveable bowl. Microwave on HIGH 1 min.; stir. Microwave 30 sec. to 1 min. or until VELVEETA is melted and mixture is well blended. Serve over the chicken mixture.
Nutrition Facts : Calories 430, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g
CHEESY CHICKEN & SALSA SKILLET
I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date.
Provided by senseicheryl
Categories One Dish Meal
Time 35m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 minutes. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 minutes or until chicken is cooked thoroughly, stirring occasionally.
- Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 minute or until cheese is melted.
Nutrition Facts : Calories 378.4, Fat 3, SaturatedFat 0.6, Cholesterol 65.8, Sodium 563.4, Carbohydrate 57.1, Fiber 8.8, Sugar 3.5, Protein 33
SALSA CHICKEN SKILLET
Diced chicken and veggies are stirred with spicy salsa to create this satisfying skillet dish from field editor LaDonna Reed of Ponca City, Oklahoma.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute chicken in oil until no longer pink; drain and set aside. Coat skillet with cooking spray. Saute the mushrooms, green pepper, onion, celery and corn for 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add salsa and reserved chicken; heat through. Serve with rice. Top with cheese and sour cream.
Nutrition Facts : Calories 355 calories, Fat 7g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 649mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges
TEX-MEX CHICKEN WITH CORN SALSA
For a sensational southwestern supper, you can't miss with this salsa-starring corn roasted on the grill-alongside grilled chicken breasts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat gas or charcoal grill. In small bowl, mix 1 1/2 teaspoons of the chili powder, the cumin, salt and garlic powder. Spray chicken with cooking spray; sprinkle seasoning mixture evenly over both sides of chicken. Set aside.
- Spray sheet of heavy-duty foil with cooking spray; place corn in center of foil. Turn up edges of foil; place on grill over medium heat. Cover grill; cook 10 minutes, stirring once, until corn begins to brown. Remove corn from grill to medium bowl; set aside.
- Place chicken on grill. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cover to keep warm. Add onion, tomatoes, bell pepper, cilantro, lime juice, chile and remaining 1/2 teaspoon chili powder to corn; toss to combine. Serve with chicken.
Nutrition Facts : Calories 270, Carbohydrate 20 g, Cholesterol 90 mg, Fat 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 4 g, TransFat 0 g
SALSA CHICKEN SKILLET
Got chicken breasts? Add them to a skillet with ricotta, chunky salsa, frozen corn and instant rice. Fast. Easy. Delicious.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes on each side or until cooked through. Remove chicken from skillet; cover to keep warm.
- Add salsa, water, corn and ricotta cheese to skillet; mix well. Bring to boil. Stir in rice. Top with chicken; sprinkle with mozzarella cheese. Cover. Remove from heat. Let stand 5 minutes.
Nutrition Facts : Calories 590, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 120 mg, Sodium 630 mg, Carbohydrate 59 g, Fiber 3 g, Sugar 6 g, Protein 46 g
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SALSA CHICKEN (EASY STOVETOP RECIPE!) - THE ENDLESS MEAL®
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4.9/5 (41)Calories 310 per servingCategory Dinner
- Cut the chicken breasts in half lengthwise so that you have 4 thinner pieces. Sprinkle the chicken evenly with the taco seasoning, salt, and pepper.
- Heat the oil in a large frying pan over medium-high heat. Add the chicken and sear until golden, about 3 minutes per side. Remove the chicken from the pan.
- Add the salsa and corn to the pan and stir, scraping up any bits that have stuck to the bottom of the pan. Lower the heat to medium-low and add the chicken back into the pan. Cover the pan and let the chicken simmer in the salsa for 5-7 minutes, or until the chicken is cooked through.
- Top with the cheese then cover the pan and let the cheese melt, about 1 minute. Serve with some cilantro over the top.
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