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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 152.2
  • Total Fat: 3.5 g
  • Cholesterol: 61.9 mg
  • Sodium: 896.8 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 21.2 g

View full nutritional breakdown of Salsa Chicken, Stove Top calories by ingredient
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Salsa Chicken, Stove Top

Submitted by: SPARKLIERTODAY

Introduction

Kudos to SparkRecipe.com contributor Chelleschocked for the amazing "Slow-Cooker Salsa Chicken". She is totally the inspiration here. I just needed a quicker, stove top Salsa Chicken solution. Same great taste, but an option for those that can't pull their mornings together to do the slow-cooker planning. It also helps to have brown rice made ahead, we prefer basmati brown. Very aromatic and wonderful with this chicken and sauce over it.

Thank you Chelleshocked and enjoy everyone.
Kudos to SparkRecipe.com contributor Chelleschocked for the amazing "Slow-Cooker Salsa Chicken". She is totally the inspiration here. I just needed a quicker, stove top Salsa Chicken solution. Same great taste, but an option for those that can't pull their mornings together to do the slow-cooker planning. It also helps to have brown rice made ahead, we prefer basmati brown. Very aromatic and wonderful with this chicken and sauce over it.

Thank you Chelleshocked and enjoy everyone.

Number of Servings: 8

Ingredients

    This is the key difference for stove top use:

    1 pkg frozen Gold 'n Plump Chicken Breast Strips, (2 lbs/32 oz). Don't need to pre-thaw.

    2 Tbsp olive oil
    1/2 large onion, chopped

    Additional ingredients are the same as Slow-Cooker version.

    1 cup salsa
    1/2 package Reduced Sodium Taco
    Seasoning (we found El Paso 40% less Na)
    1 can Campbells Healthy Request
    Cream of Chicken soup (condensed) --
    lower fat and lower sodium :)
    1/2 cup light sour cream (Dean's used here)

Directions

Heat large non-stick pan on stove top. Add olive oil and chopped onion and sautee for 2-3 minutes. Add frozen chicken (you could defrost if you want, but it isn't necessary) and continue to sautee and lightly brown. As meat is thawing and browning, sprinkle taco seasoning over chicken pieces, add the salsa and soup (do not add water to soup). Blend, bring to a soft boil and let simmer, checking often to avoid sticking. About 45 minutes or until chicken pieces are cooked through (white and firm instead of pink and wobbly).

Rewarm brown rice and serve with Salsa Chicken on top, add light sour cream as desired. We served it as a garnish (dollip on top).

Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user SPARKLIERTODAY.






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