Recipe by Campbell's Kitchen
"This scrumptious one-skillet dish is bursting with fabulous flavor. Sauteed chicken breasts are simmered in a kicked-up picante sauce featuring black beans and corn . . . this one's a keeper."
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1 3/4 pounds
skinless, boneless chicken breast halves
green onions, minced
1 (10.75 ounce) can
Campbell's® Healthy Request® Condensed Tomato Soup
Pace® Picante Sauce
1 (15 ounce) can
black beans, rinsed and drained
whole kernel corn
chopped fresh cilantro leaves
Delicious!!! My husband and I loved it! I used 2 regular chicken breasts and 1 huge chicken breast cut in half length-wise. Instead of mixing the chili powder and cumin in a bowl, I threw it in a gallon sized plastic bag, dumped the chicken in, and smooshed it all around. I used about 2-3 tablespoons of oil instead of one, as I didn't feel it was enough to keep the chicken from sticking. I paired this with Mexican Corn and Spanish Rice. With the leftovers, I am planning on chopping up the chicken, and serving it in tortilla's, taco style.
Yum! I was looking for something simple and easy to do with chicken and beans that wasn't taco soup and this is it! I cut up the chicken and guesstimated on the amounts but otherwise left everything as written in the recipe. I served it over white rice (all we had) and my husband and I loved it. Our 4 year old wasn't as big of a fan, but at it anyways. We will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Santa Fe Chicken Saute
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 57
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