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