*  Exported from  MasterCook  *
 
                   ONE-PAN POTATOES AND CHICKEN SANTA FE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/3   lb           (4 medium) potatoes
                         -- cut into 3/4-inch cubes
    1       lb           Chicken breasts
                         -- (bonless and skinless)
                         -- cut into 3/4-inch cubes
    2       tb           Olive oil
    1       c            Prepared tomato salsa
    1       cn           Whole kernel corn -- drained
                         -- (8 3/4 ounces)
 
   Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish.
   Cover with plastic wrap, venting one corner.  Microwave on HIGH 8 to
   10 minutes until just tender.  While potatoes cook, in large nonstick
   skillet over high heat toss and brown chicken in oil 5 minutes.  Add
   potatoes; toss until potatoes are lightly browned.  Add salsa and
   corn; toss until heated through.
   
   NOTE:  Microwave cooking times are based on a 700-watt microwave.
   Adjust cooking times to your own oven.
   
   Menu:  Warm Corn Tortillas, Orange and Red Onion Salad, Pineapple
   Spears
   
   Nutritional Information Per Serving:  300 calories; 9 g fat; 50 mg
   cholesterol; 620 mg sodium; 34 g carbohydrate; 4 g fiber; 21 g
   protein.
   
   Source: The Potato Board <recipes@potatoes.com>
  
 
 
                    - - - - - - - - - - - - - - - - - -