Skillet Stew

Submitted by Debbie Flinner of Canton, OH

Ingredients:

• 2 Tbsp. vegetable oil
• 1 medium onion, chopped
• 1 can stewed tomatoes
• 3 cups chunked cooked chicken
• 1 medium green pepper, chunked
• 1-8oz. can whole kernel corn, drained
• 3/4 cup picante sauce1 tsp. ground cumin
• 1/2 tsp. salt
• pasta or rice (optional)

Directions:

1. In large skillet, heat the oil, add the onion and cook until tender, about 3 minutes.
2. Add tomatoes, breaking up large pieces with a wooden spoon.
3. Stir in remaining ingredients; simmer for 10 minutes or until green pepper is crisp tender.
4. This can be served plain or over cooked rice or pasta noodles.