||pound boneless skinless chicken breast, cut into 3/4-inch pieces
||can (14 1/2 ounces) salsa-style chunky tomatoes, undrained
||can (15 ounces) spicy chili beans in sauce
cup shredded Cheddar cheese (2 ounces)
||Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
||Stir in tomatoes and beans; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring frequently, until chicken is no longer pink in center. Sprinkle each serving with cheese.
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