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.
Really tasty chicken recipe. Be careful with how hot the picante sauce is. It can really make or break the recipe. I also season's the chicken with a touch of pepper.
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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