Chipotle Chicken with Sweet Peppers
This chicken is sweet, spicy and delicious!
-Recipe brought to you by Velveeta Shells and Cheese and Relish Magazine (relishmag.com)
Velveeta Shells and Cheese is a very versatile, smooth and creamy side dish that goes well with everything, including this chipotle chicken recipe. Make this tonight with a side of Velveeta Shells and Cheese for a delicious dinner.
Makes 4 Servings
1 pound frozen boneless, skinless chicken breasts
1 pound frozen pepper stir-fry
1 (14 1/2-ounce) can stewed tomatoes, undrained
1 chipotle chili pepper in adobo sauce, minced (about 1 tablespoon)
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1. Combine all ingredients except oil in a deep skillet or Dutch oven; bring to a boil over high heat. Reduce heat, cover tightly and simmer 22 to 24 minutes or until chicken is no longer pink in center. Remove chicken; let cool and cut into chunks.
2. Increase heat to medium high; boil vegetables 15 minutes. Remove from heat and stir in olive oil.
3. Pour vegetable mixture evenly over chicken. Serves 4.
Per serving: 220 calories, 6g fat, 65mg chol., 28g prot., 12g carbs., 2g fiber, 490mg sodium
This delicious recipe is brought to you by Velveeta and Relish magazine.
For more recipes, visit our Recipe File.
By Nancy Hughes