1 pound boneless skinless chicken breasts, thin sliced (about 2 cups)
2 teaspoons sodium free fajita seasoning
1 tablespoon canola oil
1 can (12 ounces) Mexi-Corn, drained
1 large zucchini squash, sliced and cubed
1 can (14.5 ounces) diced tomatoes
To taste; picante or other sauce
Sauces Mexican
Season sliced chicken breast with sodium free fajita seasoning; set aside.
Heat a large skillet over high heat for 3 minutes, add oil and chicken, stir-fry
for 3 to 5 minutes until golden.
Add corn, zucchini and diced tomatoes to cooked chicken fajitas. Stir-fry
calabacita mixture for 2 minutes and add 1 cup water. Bring mixture to a boil,
cover and reduce heat to medium low. Cook for 10 more minutes. Stir and serve
with
Shanna's Green Sauce Tomatillo& Salsa Verde Sauces
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Success has nothing to do with what you gain in life or
accomplish for yourself. It's what you do for others.
- Danny Thomas