Easy Mexican Chicken and BeansBetty Crocker*s Diabetes Cookbook shares a
recipe! You can feel extra good about serving this easy dish for dinner
tonight. It has a whopping 12 grams of fiber per serving!
Prep Time:30 min
Start to Finish:30 min
Makes:4 servings
1lb chicken breast strips for stir-fry1package (1.25 oz) Old El Paso®
taco seasoning mix1can (15 oz) Progresso® black or pinto beans,
drained, rinsed1can (11 oz) Green Giant® Mexicorn® whole kernel corn
with red and green peppers, undrained 1/4cup waterTortillas, if desired
1.Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook
over medium-high heat 8 to 10 minutes, stirring occasionally, until no
longer pink in center.2.Stir in seasoning mix, beans, corn and water.
Cook over medium-high heat 8 to 10 minutes, stirring frequently, until
sauce is slightly thickened. Serve with tortillas.
Nutrition Information:
1 Serving: Calories 340 ( Calories from Fat 45 ); Total Fat 5 g
(Saturated Fat 1 g); Cholesterol 70 mg; Sodium 830 mg; Total
Carbohydrate 48 g (Dietary Fiber 9 g); Protein 37 g Percent Daily
Value*: Vitamin A 18 %; Vitamin C 10 %; Calcium 10 %; Iron 22
For what is it to die, but to stand in the sun and melt into the wind?
Kahlil Gibran
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