Got chicken breasts? Add them to a skillet with ricotta, chunky salsa, frozen corn and instant rice. Fast. Easy. Delicious.
What You Need
Original recipe yields 4 servings
1 Tbsp. oil
4 boneless skinless chicken breasts (1-1/4 lb.)
1 cup TACO BELL® Thick & Chunky Salsa
3/4 cup water
1 pkg. (10 oz.) frozen whole kernel corn
1 cup POLLY-O Original Ricotta Cheese
2 cups instant white rice, uncooked
1/2 cup shredded POLLY-O Fresh Mozzarella Cheese
Add To Shopping List
Let's Make It
Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes on each side or until cooked through. Remove chicken from skillet; cover to keep warm.
Add salsa, water, corn and ricotta cheese to skillet; mix well. Bring to boil. Stir in rice. Top with chicken; sprinkle with mozzarella cheese. Cover. Remove from heat. Let stand 5 minutes.
Prepare as directed, substituting frozen peas for the corn.
Garnish with crushed corn chips or tortilla chips just before serving.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 59g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.