- 4 med. potatoes, cubed, tender cooked
- 16 ounces chicken breasts, boned and skinned (cut into 3/4 inch cubes)
- 2 tablespoons oil
- 1 cup salsa
- 1 can whole kernel corn (15 ounce, drained)
- Cook potatoes as directed.
- In a large skillet, brown chicken in oil on high for 5 minutes.
- Add potatotes; cook until potatoes are lightly browned.
- Add salsa and corn. Cook until heated through.
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