Southwest Chicken Skillet

• 1 tablespoon vegetable oil
• 1 14 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1 (1 lb) bag frozen broccoli, red peppers, onions and mushrooms
• 1 (15 ounce) canprogresso black beans, rinsed and drained
• 1 cup old el paso thick 'n chunky salsa
• 1 old el paso flour tortilla for burritos, cut into 2x1-inch strips (8 inch, from 11.5-ounce package)
• 1 cup shredded cheddar cheese (4 ounces)

1. In 10-inch skillet, heat oil over medium-high heat.
2. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
3. Stir in vegetables, beans and salsa; reduce heat to medium.
4. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
5. Sprinkle with tortilla strips and cheese.
6. Cover and cook about 2 minutes or until cheese is melted.
7. Make the Most of This Recipe.
8. Success.
9. Crisp tortilla strips add extra crunch and are easy to make - just pop them in the oven while preparing the skillet.
10. Bake strips on ungreased cookie sheet in 425F oven 4 to 7 minutes or until crisp.
11. Serve With.
12. Add orange wedges or pineapple chunks to quickly finish this meal.

vegetable oil, chicken breasts, frozen broccoli, canprogresso black beans, salsa, burritos, cheddar cheese

Taken from www.food.com/recipe/southwest-chicken-skillet-359819 (may not work)