1 package (9 ounces) Perdue Short Cuts Carved Chicken Breast Strips, Grilled
1 clove garlic, chopped
1/2 cup salsa
4 whole-grain taco shells
1/2 cup shredded 2-percent fat mozzarella
1 jalapeño chile, chopped (optional)
Steps:
In a medium skillet, sauté bell pepper in oil until soft, about 6 minutes. Add chicken, garlic, salsa, salt and pepper; cook, stirring, until heated through. Stuff taco shells with chicken mixture, cheese and jalapeño, if desired.
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Heat oven to 325°F (160°C). Heat taco shells from the kit according to package directions. In 10-inch nonstick skillet, heal oil over medium-high heat until hot. Add chicken; cook 3 minutes on each side to brown.
Add enough water to skillet to come two-thirds of the way up sides of the chicken; cover skillet tightly. Reduce heat to medium-low; cook 13 to 15 minutes or until chicken is cooked through, tender and easy to shred. Cool 5 minutes.
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