Black Bean and Corn Salsa With Portobella Mushrooms and Chicken |
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Prep Time: 12 Minutes Cook Time: 25 Minutes |
Ready In: 37 Minutes Servings: 6 |
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This is a monthly meal for my family now. The spice of the dish will be determined by the salsa you buy. I serve with brown rice. Ingredients:
4 tablespoons butter |
8 ounces portabella mushrooms (wiped, gills removed, and sliced) |
2 -4 chicken breasts (cut into strips) |
salt and pepper |
14 ounces black bean and corn salsa |
8 ounces fresh spinach (torn or rough chopped) |
Directions:
1. Saute mushrooms in 2 Tbl. butter until wilted, about 5-7 minute.
2. While mushrooms are cooking cut up chicken and season with s&p.
3. Remove mushrooms from pan.
4. Melt remaing 2 Tbl. butter in pan.
5. Add chicken cook until no longer pink.
6. Return mushrooms to pan
7. Add salsa to the pan.
8. Cook 5 minute.
9. Add spinach to the pan
10. Cook an additional 5 minute.
11. Serve with rice or pasta.
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