SOUTHWEST CHICKEN AND COUSCOUS

Southwest Chicken and Couscous image

A home-cooked chicken dinner in a skillet can be on your dinner table in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 8

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Ingredients

1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1/2 cup frozen corn
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 can (15 oz) black beans with cumin and chili spices, undrained
1 package (9 oz) frozen cooked southwest-seasoned chicken breast strips
2 cups water
1 1/2 cups uncooked couscous
1/4 cup chopped fresh cilantro

Steps:

Spray 12-inch nonstick skillet with cooking spray. Add stir-fry vegetables to skillet; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
Stir in corn, salsa, beans and frozen chicken. Heat to boiling. Reduce heat to low; cover and simmer about 5 minutes, stirring occasionally, until chicken is thoroughly heated (break up large pieces of chicken with spoon as mixture cooks).
Meanwhile, heat water to boiling. Stir in couscous. Remove from heat; cover and let stand 5 minutes.
Fluff couscous with fork; spoon onto serving plates. Top with chicken mixture. Sprinkle with cilantro.

Nutrition Facts : Calories 470, Carbohydrate 79 g, Cholesterol 30 mg, Fiber 11 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 6 g, TransFat 0 g