Chicken and Potatoes Picante

  • Yield: 6 servings


1-- onion, chopped
1-- green bell pepper, seeded and chopped
1teaspoon minced garlic
4cups cooked peeled potato chunks (about 2 baking potatoes)
3cups diced cooked skinless chicken
1 1/4cups picante sauce, plus more if desired
-- Salt and pepper to taste
1cup shredded reduced-fat Monterey Jack cheese


  1. In a large skillet coated with nonstick cooking spray, saute onion and green pepper over medium heat until tender, stirring, about 5 minutes.  Add garlic, potatoes, chicken, picante sauce, and salt and pepper and toss gently.  Simmer 5 minutes, stirring occasionally.  Top with Monterey Jack, cover, and simmer until cheese is melted.  Serve with additional picante sauce, if desired.

Nutritional Info *per serving

  • Calories 286
  • Fat 9.4g
  • Saturated Fat 4.1g
  • Cholesterol 76mg
  • Sodium 553mg
  • Carbohydrate 23.2g
  • Protein 26.9g