Southwest Chicken Skillet
Makes:4 servings

1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms
1 can (15 ounces) black beans, rinsed and drained
1 cup Thick 'n Chunky salsa
1 flour tortilla for burritos (8 inch) (from 11.5-ounce
package), cut into 2x1-inch strips
1 cup shredded Cheddar cheese (4 ounces)
In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.Sprinkle with tortilla strips and cook about 2 minutes or until cheese is melted.