| 1 |
pound boneless skinless chicken breast, cut into 3/4-inch pieces |
| 1 |
can (14 1/2 ounces) salsa-style chunky tomatoes, undrained |
| 1 |
can (15 ounces) spicy chili beans in sauce |
| 1/2 |
cup shredded Cheddar cheese (2 ounces)
| 1. |
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. |
| 2. |
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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