Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces2 teaspoons canola oil1/2 pound fresh mushrooms, sliced1 medium green pepper, chopped3/4 cup chopped onion1/2 cup chopped celery1/2 cup frozen corn, thawed1 garlic clove, minced2 cups salsa2 cups hot cooked rice1/4 cup shredded reduced-fat cheddar cheese1/2 cup reduced-fat sour cream
Preparation
In a large skillet, saute chicken in oil until no longer pink; drain and set aside. Coat skillet with cooking spray. Saute the mushrooms, green pepper, onion, celery and corn for 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add salsa and reserved chicken; heat through. Serve with rice. Top with cheese and sour cream.
