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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This came from Thinner Times. I have not tried this, just posting for easy finding. Ingredients:
2 lbs boneless skinless chicken breasts (your preference) or 2 lbs chicken thighs, cubed (your preference) |
1 medium onion, diced |
3 garlic cloves, minced (or to taste) |
14 ounces diced tomatoes, drained |
14 ounces black beans, drained and rinsed |
15 ounces salsa (your preference) |
1 teaspoon ground cumin |
1/4 teaspoon oregano |
1/4 teaspoon black pepper |
1/2 teaspoon splenda sugar substitute |
1 cup white wine |
2 tablespoons olive oil |
4 ounces reduced fat cream cheese |
Directions:
1. In a large skillet saute the chicken in olive oil until no longer pink. Remove chicken to a seperate bowl.
2. Add wine to skillet and saute onion, garlic and seasonings until onion is translucent.
3. Return chicken to skillet and add diced tomatoes, black beans, salsa and Splenda. Cover and simmer until chicken is tender (about 15-20 min for breasts and 30-45 min for thighs. I uncovered the last 5 min or so to reduce the sauce). Turn off heat, top with creamed cheese, cover until cheese melts. Stir cheese into sauce before serving.
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