Salsa Chicken Skillet Recipes

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SALSA CHICKEN SKILLET



Salsa Chicken Skillet image

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

1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
2 teaspoons canola oil
1/2 pound fresh mushrooms, sliced
1 medium green pepper, chopped
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup frozen corn, thawed
1 garlic clove, minced
2 cups salsa
2 cups hot cooked rice
1/4 cup shredded reduced-fat cheddar cheese
1/2 cup reduced-fat sour cream

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

TOMATILLO SALSA-CHICKEN SKILLET



Tomatillo Salsa-Chicken Skillet image

Liven up a chicken skillet and rotini pasta with our Tomatillo Salsa-Chicken Skillet recipe. Make this Tomatillo Salsa-Chicken Skillet in just 25 minutes.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings, 2 cups each.

Number Of Ingredients 6

2 cups multi-grain rotini pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups tomatillo salsa
1 pkg. (10 oz.) frozen corn
1 large green pepper, cut into thin strips, then cut in half
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

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 4 min. Stir in salsa, corn and peppers; 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 460, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 34 g

SALSA CHICKEN



Salsa Chicken image

Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

Provided by Faye

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C)
  • Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  • Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  • Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g

NO YOLKS® SKILLET SALSA CHICKEN WITH NOODLES



NO YOLKS® Skillet Salsa Chicken with Noodles image

The added protein from black beans adds a fibre boost and also allows you to use less ground chicken in this budget conscious variation on the traditional taco supper.

Provided by NO YOLKS(R) Noodles

Categories     Trusted Brands: Recipes and Tips     NO YOLKS® Canada

Time 35m

Yield 4

Number Of Ingredients 13

½ (12 ounce) package NO YOLKS® Broad Noodles
½ pound lean ground chicken or turkey
1 onion, finely chopped
½ cup chopped green bell pepper
½ cup frozen corn kernels
2 teaspoons chili powder
2 teaspoons ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup mild or medium salsa
1 cup canned no salt added black beans, drained and rinsed
¾ cup sodium-reduced chicken broth
½ cup Shredded Cheddar cheese, chopped green onions and low fat sour cream

Steps:

  • Prepare the noodles according to package directions.
  • Meanwhile, brown the chicken with the onion, green pepper, corn, chili powder, cumin, salt and pepper in a large, deep nonstick skillet set over medium-high heat.
  • Add the salsa, black beans, and broth to the skillet. Bring to a boil; simmer for 10 minutes. Stir in the cooked noodles until coated. Serve with shredded Cheddar cheese, green onions, sour cream and additional salsa to garnish individual bowls at the table.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 55.2 g, Cholesterol 50.2 mg, Fat 7.7 g, Fiber 8.3 g, Protein 28.7 g, SaturatedFat 3.7 g, Sodium 720.7 mg, Sugar 8.1 g

SALSA CHICKEN SKILLET



Salsa Chicken Skillet image

A wonderful recipe from taste of home. Nice and easy! You can also add green chiles or jalapenos for spicier dish.

Provided by Scrapbook Lori

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast, cut into 1/2 inch pieces
2 teaspoons canola oil
1/2 lb fresh mushrooms, sliced
1 medium green pepper, chopped
3/4 cup onion, chopped
1/2 cup celery, chopped
1/2 cup frozen corn, thawed
1 garlic clove, minced
2 cups salsa
2 cups white rice, cooked (I prefer jasmine)
1/4 cup reduced-fat cheddar cheese, shredded
1/2 cup sour cream, I use reduced fat

Steps:

  • In a large skillet, saute chicken in oil until no longer pink; drain and set aside.
  • Coat skillet with nonstick cooking spray.
  • Saute mushrooms, green pepper, onion, celery, corn and garlic for 6-8 minutes or until vegetables are tender.
  • Add salsa and reserved chicken; heat through.
  • Serve over rice.
  • Top with cheese and sour cream.

Nutrition Facts : Calories 635.5, Fat 10.8, SaturatedFat 4.5, Cholesterol 78.5, Sodium 888, Carbohydrate 96.1, Fiber 6.9, Sugar 7.2, Protein 38.5

ONE-POT SALSA CHICKEN



One-Pot Salsa Chicken image

This skillet recipe is a colorful and healthy main dish that can be on the table in just over an hour. The subtle sweet-spicy flavor is a nice surprise. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

2 tablespoons canola oil
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 teaspoon pepper
1/2 teaspoon salt
2 medium sweet potatoes, peeled and chopped
1 jar (16 ounces) medium salsa
2 medium nectarines, peeled and cubed
2 tablespoons Tajin seasoning
1 cup uncooked instant brown rice
1 cup water
1/4 cup minced fresh parsley
Minced fresh chives

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Sprinkle chicken with pepper and salt. Brown chicken in batches; return all to pan. Add the sweet potatoes, salsa, nectarines and seasoning. Bring to a boil; reduce heat. Cover and simmer until potatoes are almost tender, about 15 minutes., Stir in rice and water; bring to a boil. Reduce heat. Cover and simmer until potatoes are tender, about 10 minutes. Stir in parsley. Serve in bowls; sprinkle with chives.

Nutrition Facts : Calories 432 calories, Fat 16g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 1254mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 4g fiber), Protein 31g protein.

SALSA CHICKEN SKILLET



Salsa Chicken Skillet image

Make and share this Salsa Chicken Skillet recipe from Food.com.

Provided by Andysfood

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon oil
4 skinless chicken breast halves
1 cup salsa
3/4 cup water
1 (8 ounce) package frozen corn
1 cup ricotta cheese
2 cups Minute Rice, uncooked
1/2 cup cheddar cheese, shredded

Steps:

  • heat oil in large skillet on med-high. add chicken, cook for 5 minute each side, remove and cover to keep warm.
  • add salsa, water, corn and ricotta cheese to skillet, mix well. stir in rice and top with chicken. sprinkle with cheese and cover skillet with lid. let stand 5 minutes on stove top.

Nutrition Facts : Calories 571.8, Fat 18.5, SaturatedFat 9.1, Cholesterol 114.6, Sodium 611.9, Carbohydrate 57, Fiber 3.3, Sugar 2.2, Protein 44.1

CHEESY CHICKEN & SALSA SKILLET



Cheesy Chicken & Salsa Skillet image

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

2 cups multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups TACO BELL® Thick & Chunky Salsa
1 cup frozen corn
1 large green pepper, cut into strips
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

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

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