Ingredients25 m servings
- 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.
- Nutritional Analysis: One serving (1-1/4 cups mixture over 1/2 cup cooked rice with 1 tablespoons sour cream) equals 379 calories, 9 g fat (4 g saturated fat), 81 mg cholesterol, 736 mg sodium, 40 g carbohydrate, 5 g fiber, 36 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.
ReviewsRead all reviews 22
Very tasty and easy to put together. I didn't quite have enough hot salsa left in my fridge so I added in some diced tomatoes with chilli paste. Next time I may add some Cajun seasoning to the d...
Pretty good. Added taco seasoning to the chicken and topped with black olives, sour cream, cheese and fresh chopped cilantro. Yum!
Very easy and very quick, yet it tastes so good people will think you slaved for hours over this dish! I used "Taco Seasoning II" from this site to season the chicken before cooking. I also left...
This was so easy, and this is coming from a person that is NOT a cook. And for it being pretty healthy, it's really really good. I used brown rice with it and no sour cream or corn or celery and...
This was incredibly easy and really had great flavor. My husband loved it as well! It's definitely going in the rotation. Very filling!
This was pretty good, though I would season the chicken with some taco seasoning as someone suggested. I also would consider adding a red bell pepper and leaving out the celery.
Yummy!! My husband and I loved this recipe! I used medium salsa which gave it a nice heat but I think next time I will try hot salsa. I will definitely be making it again.