Monday, July 23, 2012

Chicken and Mushrooms with Corn

I bought a thingy of sliced mushrooms at Costco the other day, so if you noticed a lot of mushrooms around here lately, that's the reason. I doubt I'll ever buy mushrooms from there again because you really have to either have a giant family, or eat them with every meal until they're gone. Anyway, I love mushrooms so I'll work with it this time.

Last night I was trying to come up with something quick to take to work today, and I didn't really feel like cooking, but I had no choice. It was either cook, or take a frozen entree, and I wasn't in the mood for one of those either.

Here's what I came up with. 

Chicken and Mushrooms with Corn
4 servings | PointsPlus per serving : 5

1 medium onion, diced
2 cups chopped crimini or button mushrooms
1/2 cup corn kernels
8oz boneless, skinless chicken breast, cubed
1/2 cup chunky salsa (I used store-bought - mild)
8 teaspoons fat free sour cream
1 small tomato, diced
1 scallion, chopped
4 whole wheat tortillas

Set the stove to medium high and spray a nonstick pan with cooking spray. Sautee the onions, mushrooms and corn (I cut mine off the cobb, but I'm sure frozen would be fine) for about 5 minutes, stirring occasionally until they start to brown. Stir in the chicken and cook for 6 minutes or until the chicken is cooked through.

Stir in the salsa and allow to heat through.

Serve on tortillas with sour cream, chopped tomatoes and scallions. (I forgot to take a picture of my tortilla all put together at lunch time.)

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