Southwest Chicken Skillet

In a large skillet, sauté in oil for 4 minutes or until no longer pink:
2 boneless chicken breasts halves cut in bite sized pieces and seasoned with chili powder, salt and pepper
Remove chicken from skillet & keep warm. In same skillet, stir fry for 3-5 minutes:
1 C. chopped green pepper
½ C. chopped onion
2 jalapeno peppers, seeded & minced
1 large tomato, chunked
½ T. chili powder
10 drops hot sauce.
Add chicken and cook 2 more minutes.

Mexican Skillet Chicken & Rice

Spray a large saucepan with cooking spray and sauté:
1 t. garlic
Stir in, cover and fry for 2 minutes:
2 C. Frozen pepper stir fry or green, red & yellow peppers & onions
Stir in:
1 16 oz. can pinto beans, drained
1 11 oz. can corn drained
1 10 oz. can tomatoes with green chilies
1 cup chicken broth
2 t. chili powder
Cover, increase hat to high and bring to a boil, then stir in, cover and simmer one minute:
2 C. instant rice
Stir in remove from heat and let stand 3-5 minutes:
1 10 oz. package refrigerated cooked chicken strips
Stir in and serve:
1 C. shredded Mexican cheese blend

Quick and Easy Skillet Chicken

Sprinkle with ground sage and crushed thyme: 4 chicken breast halves
Spray non stick skillet with vegetable cooking spray and heave over medium heat one minute.
Add chicken and cook 15 minutes or until done. Remove chicken and keep warm.
Add: 1 can Cream of Chicken Soup
½ can water and heat through.
Serve over rice. Makes 4 servings