Southwest Chicken Skillet Start To Finish 30 Minutes

Ingredients: 1 1 ounce envelope fajita seasoning mix 1/2 cup water 2 tablespoons cooking oil 12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces Nonstick spray coating 1 medium yellow or green sweet pepper, cut into squares 1 small zucchini, bias-sliced 1/2 small onion, cut

into thin wedges 2/3 cup salsa 1 teaspoon chili powder 1/2 cup frozen whole kernel corn 1/2 cup cooked or canned black beans, rinsed and drained 8 8 inches flour tortillas (optional) 1/2 cup shredded reduced-fat Colby-Monterey Jack cheese (optional)

For marinade, in a medium mixing bowl combine fajita mix, water, and oil. Add chicken to marinade. Stir to coat. Let stand at room temperature for 15 minutes. Spray a large skillet with nonstick coating. Preheat over medium heat. Add sweet pepper, zucchini, and onion; cook and stir for 2 to 3

minutes or until crisp-tender. Remove from skillet. Drain chicken; discard marinade. Add chicken to skillet. (If necessary, add 1 tablespoon cooking oil during cooking.) Cook and stir for 4 to 5 minutes or until no pink remains. Return vegetables to skillet. Stir together salsa and chili powder.

Add salsa mixture, corn, and beans to skillet. Cook and stir for 1 to 2 minutes more or until heated through. Serve with warm tortillas and cheese, if desired. (To heat tortillas, wrap in microwave-safe paper towels; micro-cook on high power for 30 seconds).