ONE-PAN POTATOES AND CHICKEN SANTA FE
1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes
1 pound boned and skinned chicken breasts, cut into 3/4-inch cubes
2 tablespoons olive oil
1 cup prepared tomato salsa
1 can (8 3/4 ounces) whole kernel corn, drained
Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner.
Microwave on HIGH 8 to 10 minutes until just tender.
While potatoes cook, in large nonstick skillet over high heat toss and brown chicken in oil 5 minutes.
Add potatoes; toss until potatoes are lightly browned.
Add salsa and corn; toss until heated through.
Menu: Warm Corn Tortillas, Orange and Red Onion Salad, Pineapple Spears
NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Makes 4 servings
Source: The Potato Board
1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes
1 pound boned and skinned chicken breasts, cut into 3/4-inch cubes
2 tablespoons olive oil
1 cup prepared tomato salsa
1 can (8 3/4 ounces) whole kernel corn, drained
Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner.
Microwave on HIGH 8 to 10 minutes until just tender.
While potatoes cook, in large nonstick skillet over high heat toss and brown chicken in oil 5 minutes.
Add potatoes; toss until potatoes are lightly browned.
Add salsa and corn; toss until heated through.
Menu: Warm Corn Tortillas, Orange and Red Onion Salad, Pineapple Spears
NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Makes 4 servings
Source: The Potato Board
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