Quick & Easy Southwest Chicken Skillet

I’ve got a quick and easy weeknight meal for you and it takes less than 6 ingredients and that’s counting the seasoning!

2 lb boneless chicken breast halves, (about 3 large halves) sliced in half lengthwise
1 can Del Monte Petite Tomatoes with Green Chiles (drained BUT reserve the liquid)
1 can whole roasted green chiles, roughly chopped up
1 can Campbell’s Healthy Request Cream of Chicken Soup
Penzey’s Adobo Seasoning (or your favorite TexMex/Southwest seasoning)
Olive or Canola oil

Preheat a deep skillet, add some oil. Season chicken pieces on both sides and brown in in the oil in batches.

While chicken is cooking, combine soup, drained tomatoes and chilies in a bowl.

Return all the chicken to the pan, pour sauce over. Cover and simmer 20-30 min or until tender. Check half-way through cooking to see if the sauce is thick/thin enough for your liking. If too thick, add some of the reserved tomato juice.

Serve as-is or with rice or pasta to soak up the sauce.

Serves 6
220 calories per serving (chicken and sauce only)