Ingredients: 12 ounces chicken-breast tenders, cut into 1/2-inch pieces 2 cans (15 to 19 ounces each) white kidney beans (cannellini), rinsed and drained 1 3/4 cups mild or medium-hot green salsa (about 16-ounce jar) 1/4 cup chopped fresh cilantro 1 cup red and/or yellow cherry tomatoes, each cut into quarters Time: 15 min
Directions:1. Heat nonstick 12-inch skillet over medium-high heat until hot. Add chicken and cook 2 to 3 minutes or just until chicken loses its pink color throughout, stirring constantly. 2. Add beans, salsa, cilantro, and 1/2 cup water, and cook 5 minutes longer to blend flavors, stirring occasionally. Top with tomatoes to serve. |