Tex-Mex Chicken Strips
From spinach1948 14 years agoIngredients
- Ingredients; shopping list
- 1 ( 14oz ) reduced-sodium chicken brth shopping list
- 3 skinless, boneless chicken breast halves ( 4oz each ), cup into 1 inch strips shopping list
- 2 medium tomatoes, seeded and chopped ( about 2 cups ) shopping list
- 1 medium red or green bell pepper, chopped ( about 1 cup ) shopping list
- ¼ tsp. Dried oregano shopping list
- ¼ tsp. ground cumin shopping list
- ¼ tsp. salt shopping list
- ¼ tsp. black pepper shopping list
- 1 cup frozen corn kernels shopping list
- 12oz Bow-Tie pasta shopping list
- 1/3 cup chopped green onion tops shopping list
- Fresh cilantro sprigs for garnish shopping list
How to make it
- 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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People Who Like This Dish 4
- steadwell Muncie, IN
- momo_55grandma Mountianview, AR
- shellyh430 East Bernstadt, KY
- charrm1 Gatineau, Canada
- crazeecndn Edmonton, CA
- spinach1948 Dorchester-Boston, MA
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The Rating
Reviewed by 2 people-
wow love these chicken strips with all the fantastic flavor thanks bunches
momo_55grandma in Mountianview loved it
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