1 tbsp. vegetable oil
1 med. green pepper, cut into thin strips
2 cups salsa
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| SALSA CHICKEN | ||
| Yields about 4 servings | ||
| 1-1/2 lbs. boneless skinless chicken breasts, cut into thin strips 1 tbsp. vegetable oil 1 med. green pepper, cut into thin strips 2 cups salsa |
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| In a large skillet, saute chicken in oil for 3 minutes. Add the green pepper; cook for 3 minutes or until peppers are crisp-tender. Stir in salsa; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until chicken juices run clear. | ||