Southwest skillet supper
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion -- cut into |
| ½ | \"wedges | |
| 10 | millilitres | Garlic -- minced |
| 1 | tablespoon | Butter or margarine |
| 2 | cups | Chicken or turkey -- cooked |
| Diced | ||
| 2 | cups | Zucchini -- cut into |
| ½ | \"cubes | |
| 1 | medium | Red or green pepper -- cut |
| In | ||
| 1 | X1/4\" strips | |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Salt |
| ½ | cup | Salsa |
Directions
Cookm onion and garlic in butter until onion is tender. Add chicken, zucchini and pepper; sprinkle with cumin and salt. Pour salsa over chicken mixture; mix well. Cook over medium-high heat, stirring frequently, until vegetables are crisp-tender and most of liquid has evaporated, about 3-4 minutes. Nutrition Analysis per serving: 181 cal; 23gm pro; 6gm carb; 7gm fat; 378mg sod; 67mg chol.
Recipe By :
From: "Jim Sposato" Date: File