Salsa Chicken, Stove Top
- Minutes to Prepare:
- Minutes to Cook:
- 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 oil1/2 large onion, choppedAdditional ingredients are the same as Slow-Cooker version.1 cup salsa1/2 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)
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.
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.
Nutritional Info 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
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