Chicken Picante

[Missy]

Ingredients

3 tablespoons olive oil
6 skinless, boneless chicken breasts, cut crosswise into 1/2-inch wide strips
3 14.5 oz. cans Mexican-style stewed tomatoes
3 cups whole kernel corn
1 tablespoon chili powder
1/2 cup cilantro, chopped
salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a large, heavy skillet over medium-low heat.
2. Add chicken to the skillet and sauté until no longer pink, about 3 minutes.
3. Add tomatoes, corn and chili powder and bring to a boil.
4. Reduce heat and simmer uncovered until chicken is cooked through and sauce is slightly thickened, breaking up tomatoes with back of spoon, about 8 minutes.
5. Mix in cilantro and season to taste with salt and pepper.

Serves 6.
330 calories per serving (9g total fat, 1.5g of that is sat fat)