SAUCY MEXICAN CHICKEN

Freezes Well, Meat & Poultry

Yield: 6 servings

6 boneless, skinless chicken breasts, trimmed and cut in 1-inch chunks
2 1/2 cups chunky salsa (mild, medium or hot)
14 oz (398 ml) can pineapple tidbits, drained (see Note below)
2 tsp mustard
5 to 6 drops Tabasco sauce, if desired
2 to 3 cloves garlic, minced
3 tbsp fresh lemon juice
Sweetener to equal 1 tbsp sugar or honey (see Note below)
12 oz can (341 ml) corn niblets, drained

  1. Combine all ingredients except corn in a bowl; mix well. Cover and marinate in the refrigerator for 1 hour.
  2. Transfer to a large skillet and heat on medium, until bubbling. Reduce heat and simmer uncovered for 25 minutes, stirring occasionally, until sauce has reduced and is thickened. Add corn and cook 5 minutes longer, until piping hot. Serve over rice.

Reheats and/or freezes well.

241 calories per serving, 3.5 g fat (0.9 g saturated), 73 mg cholesterol, 30 g protein, 22 g carbohydrate, 553 mg sodium, 477 mg potassium, 2 mg iron, 4 g fiber, 78 mg calcium.

Variations

  • You can use 1 cup of apricot jam instead of pineapple tidbits, but omit sweetener.
  • Pasta Fasta Fiesta: Omit pineapple. Simmer a 19 oz (540 ml) can of red kidney or black beans, drained and rinsed, with chicken/salsa mixture. Perfect with penne or fettuccine.

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