Black Bean and Corn Salsa With Portobella Mushrooms and Chicken

• 4 tablespoons butter
• 8 ounces portabella mushrooms (wiped, gills removed, and sliced)
• 2 -4 chicken breasts (cut into strips)
• salt and pepper
• 14 ounces black bean and corn salsa
• 8 ounces fresh spinach (torn or rough chopped)

1. Saute mushrooms in 2 Tbl.
2. butter until wilted, about 5-7 minute.
3. While mushrooms are cooking cut up chicken and season with s&p.
4. Remove mushrooms from pan.
5. Melt remaing 2 Tbl.
6. butter in pan.
7. Add chicken cook until no longer pink.
8. Return mushrooms to pan
9. Add salsa to the pan.
10. Cook 5 minute.
11. Add spinach to the pan
12. Cook an additional 5 minute.
13. Serve with rice or pasta.

butter, portabella mushrooms, chicken breasts, salt, black bean, fresh spinach

Taken from www.food.com/recipe/black-bean-and-corn-salsa-with-portobella-mushrooms-and-chicken-371939 (may not work)