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Salsa Chicken Skillet
Salsa Chicken Skillet

Salsa Chicken Skillet

30 Min(s)
10 Min(s) Prep
20 Min(s) Cook
Got chicken breasts? Add them to a skillet with ricotta, chunky salsa, frozen corn and instant rice. Fast. Easy. Delicious.
What You Need
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4 servings
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
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Let's Make It
1
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.
2
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.
Kitchen Tips
Tip 1
Substitute
Prepare as directed, substituting frozen peas for the corn.
Tip 2
Special Extra
Garnish with crushed corn chips or tortilla chips just before serving.
Nutrition
Calories
590
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 120mg
40%
Sodium 630mg
27%
Total Carbohydrates 59g
21%
Dietary Fibers 3g
11%
Sugars 6g
12%
Protein 46g
92%
Vitamin A
15%
Vitamin C
10%
Calcium
25%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
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.
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