Chicken Skillet

 Chicken Skillet


1  tablespoon vegetable oil 
1 1/4  pounds boneless skinless chicken breasts, cut into 1-inch pieces 
    1  bag (1 pound) frozen broccoli, red peppers, onions and mushrooms 
    1  can (15 ounces) black beans, rinsed and drained 
    1  cup Thick 'n Chunky salsa 
    1  flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 2x1-inch strips 
    1  cup shredded Cheddar cheese (4 ounces)


1.In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.

2.Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.

3.Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.