Southwestern Chicken Skillet Recipes

SOUTHWEST CHICKEN

Southwest Chicken image

Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.

Provided by Tamcattt

Categories World Cuisine Recipes Latin American Mexican

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 pinch ground cumin

Steps:

In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g

VELVEETA® SOUTHWESTERN CHICKEN SKILLET

VELVEETA® Southwestern Chicken Skillet image

Chicken breasts get a Southwestern twist when they're tossed in a skillet with diced tomatoes, green chiles and a blend of VELVEETA and sour cream.

Provided by My Food and Family

Categories Skillets

Time 30m

Yield Makes 6 servings, about 1 cup each.

Number Of Ingredients 6

Ingredients

1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
2 cups elbow macaroni, uncooked
1/2 lb. (8 oz.) VELVEETA, cut up
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh parsley

Steps:

Cook chicken in large nonstick skillet on medium-high heat for 5 to 7 minutes or until cooked through, stirring occasionally.
Stir in 2 cups water. Bring to boil. Stir in macaroni; cover. Reduce heat to medium. Simmer 15 minutes or until water is almost absorbed.
Add VELVEETA and tomatoes. Cook until VELVEETA is melted, stirring frequently. Remove from heat; stir in sour cream. Sprinkle with parsley.

Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 790 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 6 g, Protein 28 g

SOUTHWESTERN CHICKEN SKILLET

Southwestern Chicken Skillet image

OK, you've got chicken breasts and half an hour to get something on the table. How about a Southwestern-style skillet made with salsa, corn and cheddar?

Provided by My Food and Family

Categories Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 7

Ingredients

1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
2 cups water
1 cup TACO BELL® Thick & Chunky Salsa
1 pkg. (10 oz.) frozen corn
2 cups instant brown rice, uncooked
1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese

Steps:

Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through (165°F).
Remove chicken from skillet; cover to keep warm. Add water, salsa and corn to skillet; mix well. Bring to boil.
Stir in rice. Reduce heat to low; cover. Simmer 5 min. Top rice mixture with the chicken; sprinkle with cheese. Cover; simmer an additional 5 min. or until cheese is melted.

Nutrition Facts : Calories 430, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g

SOUTHWEST CHICKEN SKILLET

Southwest Chicken Skillet image

Bite into a fiesta of flavors in this south-of-the-border quick and easy skillet.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms
1 can (15 ounces) Progresso™ black beans, rinsed and drained
1 cup Old El Paso™ Thick 'n Chunky salsa
1 Old El Paso™ flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 2x1-inch strips
1 cup shredded Cheddar cheese (4 ounces)

Steps:

In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.

Nutrition Facts : Calories 540, Carbohydrate 43 g, Cholesterol 115 mg, Fat 3, Fiber 12 g, Protein 49 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 5 g, TransFat 1/2 g

CHEESY SOUTHWEST CHICKEN SKILLET

Cheesy Southwest Chicken Skillet image

Make this 30-minute skillet dinner featuring pasta, chicken and Old El Paso™ chiles--perfect for southwestern meals.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups uncooked rotini pasta (6 oz)
2 cups cubed rotisserie chicken
1 cup four-cheese pasta sauce (from 15-oz jar)
1 can (4.5 oz) Old El Paso™ diced green chiles, undrained
1 cup shredded taco-flavored cheese (4 oz)
Diced red bell pepper
Sliced ripe olives
Coarsely broken tortilla chips

Steps:

In 12-inch skillet, heat 3 cups water to boiling; add pasta. Cook 8 to 9 minutes or until pasta is tender; drain and return to skillet.
Add chicken, sauce and chiles; heat to boiling, stirring occasionally. Sprinkle with cheese. Cover; let stand 3 to 5 minutes or until cheese is melted. Sprinkle with bell pepper, olives and tortilla chips.

Nutrition Facts : Calories 460, Carbohydrate 45 g, Cholesterol 85 mg, Fiber 3 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 6 g, TransFat 0 g

EASY SOUTHWESTERN CHICKEN

Easy Southwestern Chicken image

Yummy, easy, healthy dish my family loves! Easy to grab from what most of us have in the cabinet and have in 30 minutes from pantry to table. Enjoy!

Provided by Martha C.

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons ground cumin
2 teaspoons garlic salt
2 teaspoons ground dried chipotle pepper
2 teaspoons paprika
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (15 ounce) can black beans
1 (8 ounce) can whole kernel corn
2 pounds skinless, boneless chicken breast meat - cut into cubes
1 tablespoon olive oil
1 small red onion, diced
1 cup uncooked instant rice
1 cup grated Cheddar cheese

Steps:

Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
Put chicken in the bag with the remaining seasoning; shake to coat.
Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

Nutrition Facts : Calories 447.6 calories, Carbohydrate 38.1 g, Cholesterol 105.9 mg, Fat 13.4 g, Fiber 7.5 g, Protein 43.9 g, SaturatedFat 5.5 g, Sodium 1560.8 mg, Sugar 1.9 g

SOUTHWESTERN CHICKEN SKILLET

Southwestern Chicken Skillet image

-Renee Shepherd, Felton, California

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
3 tablespoons lemon juice
2 garlic cloves, minced
2 tablespoons vegetable oil
2 large sweet red peppers, julienned
2 large sweet yellow peppers, julienned
1 large onion, halved and thinly sliced
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
1 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh cilantro

Steps:

Sprinkle chicken with lemon juice; set aside. In a large skillet, saute garlic in oil for 1 minute. Add the peppers, onion, oregano, cumin and pepper flakes. Reduce heat; cover and simmer for 10 minutes. , Add the chicken, salt and pepper; cover and simmer for 10-15 minutes or until vegetables are tender and chicken is no longer pink. Sprinkle with cilantro.

Nutrition Facts : Calories 202 calories, Fat 8g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 285mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.

SOUTHWESTERN CHICKEN SKILLET (WW CORE)

Southwestern Chicken Skillet (Ww Core) image

One sixth of this recipe is 8 Weight Watchers points and contains 28g whole grains. All of the ingredients are Core. This was adapted from a recipe on the back of a Minute Rice box.

Provided by South Carolina Girl

Categories Chicken Breast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon oil
1 lb boneless skinless chicken breast half (4 small)
2 cups water
1 cup thick & chunky salsa
10 ounces frozen corn (about 2 cups)
2 cups brown rice, uncooked (Minute Rice's brown rice)
1/4 cup fat-free cheddar cheese, shredded

Steps:

Heat oil in large skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through (170 degrees F).
Remove chicken from skillet; set aside. Add water, salsa, and corn to skillet; mix well. Bring to boil.
Stir in rice. Reduce heat to low; cover. Simmer 5 minutes. Top rice mixture with chicken; sprinkle with cheese. Cover; simmer an additional 5 minutes or until cheese is melted and rice has absorbed liquid.

Nutrition Facts : Calories 581.7, Fat 9.7, SaturatedFat 1.7, Cholesterol 72.6, Sodium 532.3, Carbohydrate 90.3, Fiber 6, Sugar 2.8, Protein 34.6

SOUTHWESTERN CHICKEN SKILLET

Southwestern Chicken Skillet image

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

Provided by CookingONTheSide

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
4 small boneless skinless chicken breasts
2 teaspoons olive oil
2 garlic cloves, minced
1/2 cup prepared salsa
1 tablespoon Dijon mustard
1 cup wisconsin monterey jack cheese or 1 cup monterey jack pepper cheese, shredded
2 tablespoons chopped green onions or 2 tablespoons cilantro

Steps:

Sprinkle chili powder, cumin and salt over chicken.
Heat oil in a large nonstick skillet over medium heat.
Add chicken and garlic; cook 5 minutes.
Turn chicken over.
Combine salsa and mustard; spoon over and around chicken.
Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.
Sprinkle cheese and onion (or cilantro) over chicken.
Continue cooking 1-2 minutes or until cheese is melted.

Nutrition Facts : Calories 278.1, Fat 14.3, SaturatedFat 6.4, Cholesterol 100.7, Sodium 683.2, Carbohydrate 3.7, Fiber 1, Sugar 1.3, Protein 33

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