Recipe
Tex-mex Chicken Strips Recipe
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Spinach1948 / All my dishes 4 months, 1 week ago
Easy to prepare chicken and pasta or over rice. It's a festive meal for last-minute guest.
Prep:20m Cook:10m Servings:4
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 Spinach1948 |
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Ingredients
- Ingredients;
- 1 ( 14oz ) reduced-sodium chicken brth
- 3 skinless, boneless chicken breast halves ( 4oz each ), cup into 1 inch strips
- 2 medium tomatoes, seeded and chopped ( about 2 cups )
- 1 medium red or green bell pepper, chopped ( about 1 cup )
- ¼ tsp. Dried oregano
- ¼ tsp. Ground cumin
- ¼ tsp. Salt
- ¼ tsp. Black pepper
- 1 cup frozen corn kernels
- 12oz Bow-Tie pasta
- 1/3 cup chopped green onion tops
- Fresh cilantro sprigs for garnish
Directions
- 1 In a large nonstick skillet, bring the broth to a boil over high heat. Reduce heat to medium-low; add chicken, tomatoes, bell pepper, oregano, cumin, salt, and pepper. Simmer until chicken is cooked through, about 10 minutes. Stir in the corn. Remove from the heat; cover to keep warm.
- 2 While chicken mixture is simmering, cook the pasta according to package directions, but do not add salt.
- 3 Drain the pasta in a colander. Place on a serving platter. Top with chicken mixture. Sprinkle with green onion tops. Garnish with cilantro sprigs and serve.
- Prepare in advance:
- Prepare chicken mixture as directed in Step 1. Transfer to a bowl. Cover and refrigerate overnight.
- Reheat over low heat and proceed as recipe directs.
- Per Serving: Calories 485, Carbohydrates 79g, Protein 34g, Sodium 498mg., Fat 4g, Cholesterol 49mg.
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momo_55grandma 4 months, 1 week ago said:
Wow love these chicken strips with all the fantastic flavor thanks bunches
petunia97 4 months, 1 week ago said:
With these great recipes I won't have to wonder what to cook this coming week. Keep 'em coming!!!!!! Thanks and have a great day!