Southwest Skillet Supper
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
cut into 1/2 inch wedges |
|
| 1 | clove |
garlic
minced |
|
| 1 | tablespoon |
butter
or margarine |
|
| 2 | cups |
chicken
or turkey, cooked and diced |
|
| 2 | cups |
zucchini
cut into 1/2 inch cubes |
|
| 1 | each |
sweet red bell peppers
or green bell pepper, cut in 1 1/4 inch strips |
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
salsa
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
cut into 1/2 inch wedges |
|
| 1 | clove |
garlic
minced |
|
| 15 | ml |
butter
or margarine |
|
| 473 | ml |
chicken
or turkey, cooked and diced |
|
| 473 | ml |
zucchini
cut into 1/2 inch cubes |
|
| 1 | each |
sweet red bell peppers
or green bell pepper, cut in 1 1/4 inch strips |
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
salsa
|
|
Directions
Cook onion and garlic in butter until onion is tender.
Add chicken, zucchini and pepper; sprinkle with cumin and salt.
Pour salsa over chicken mixture; mix well.
Cook over medium-high heat, stirring frequently, until vegetables are crisp-tender and most of liquid has evaporated, about 3 to 4 minutes.
