Chicken Chili with Green Salsa

• 12 oz. chicken-breast tenders
• 2 can white kidney beans (cannellini)
• 1 3/4 c. mild or medium-hot green salsa
• 1/4 c. chopped fresh cilantro
• 1 c. red and/or yellow cherry tomatoes

1. Heat nonstick 12-inch skillet over medium-high heat until hot.
2. Add chicken and cook 2 to 3 minutes or just until chicken loses its pink color throughout, stirring constantly.
3. Add beans, salsa, cilantro, and 1/2 cup water, and cook 5 minutes longer to blend flavors, stirring occasionally.
4. Top with tomatoes to serve.

chickenbreast tenders, white kidney beans, fresh cilantro, red andor

Taken from www.delish.com/recipefinder/chicken-chili-green-salsa-1674 (may not work)