| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 1 1/3 |
lb |
(4 medium) potatoes cut into 3/4-inch cubes |
| 1 |
lb |
Chicken breasts (bonless and skinless) cut into 3/4-inch cubes |
| 2 |
tb |
Olive oil |
| 1 |
c |
Prepared tomato salsa |
| 1 |
cn |
Whole kernel corn; drained (8 3/4 ounces) |
INSTRUCTIONS
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.
NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust
cooking times to your own oven.
Menu: Warm Corn Tortillas, Orange and Red Onion Salad, Pineapple Spears
Nutritional Information Per Serving: 300 calories; 9 g fat; 50 mg
cholesterol; 620 mg sodium; 34 g carbohydrate; 4 g fiber; 21 g protein.
Source: The Potato Board <recipes@potatoes.com>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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