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Title: Stir-Fried Chicken and Vegetable Soft Tacos Categories: Main, Dish Yield: 4 Servings 1 lb Boned and skinned chicken -breast halves; Cut into -strips 1 Red bell pepper; Cut into -bite strips 1 Onion; sliced, separated -into rings 1 sm Zucchini; Sliced 1 Poblano peppers; Seeded and -sliced 1 c Old El Paso Thick 'n Chunky -Salsa 8 8-10 inch Flour tortilla; -heated per package 1. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 2-3 minutes or until browned. 2. Add bell pepper, onion, zucchini and chile; cook and stir 2-3 minutes or until vegetables are crisp tender. Stir in 1/2 cup of the salsa; cover and cook 1 minute. 3. To serve, spoon chicken mixture onto warm tortillas; fold over or roll up. Serve with remaining 1/2 cup salsa. Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898 |