*  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 <[email protected]>



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