Santa Fe Chicken Sauté

This scrumptious, saucy one-skillet dish is bursting with fabulous flavour. Sautéed chicken breasts are simmered in a kicked-up picante sauce featuring black beans and corn. This one’s a keeper!

Ingredients

  • 6 (1½ lbs/680 g)  boneless, skinless chicken breasts
  • 1 1/2 tsp (8 mL) ground  cumin
  • 2 tsp (10 mL) canola oil
  • 2 cloves garlic, minced
  • 1 can CAMPBELL'S® Condensed 50% Less Salt Tomato
  • 1/2 cup (125 mL) PACE® Chunky Medium Salsa
  • 1 can (19 oz/540 mL)  black beans, rinsed and drained
  • 1 1/2 cups (375 mL) frozen corn
  • 2 tbsp (30 mL) chopped fresh  cilantro leaves

Directions

  1. Sprinkle chicken all over with cumin.
  2. Heat oil in large skillet over medium-high heat.  Add the chicken and cook for 6 minutes, turning once, until browned.  Push chicken to one side; add garlic. Cook and stir for 30 seconds.
  3. Stir in the soup and salsa; bring to boil.  Reduce the heat to medium-low.  Add the beans and corn.  Cover and cook for 5 minutes. Uncover and simmer 10 minutes or until the chicken is cooked through and sauce is slightly thickened.  Sprinkle with cilantro.

Recipe tips

  • Serve over long grain white or brown rice. Or slice up the chicken and serve the mixture wrapped up in tortillas!
  • You can use any type of beans in this dish – red or white kidney beans and chickpeas will all work equally well.
  • Don’t have cumin on hand? Try using reduced-sodium taco seasoning instead!

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 280
Fat 3.5 g
Sodium 540 mg
Carbohydrate 29 g
Dietary Fibre 7 g
Protein 32 g
Calcium 6 %DV
  • Source of calcium
  • Excellent Source of fibre
  • Source of protein

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