Note: this probably isn't the greatest "family" recipe since it is a bit spicy, but it was super fast, healthy, and had lots of flavor - I used two chicken breasts cut in small pieces, and medium salsa...might try mild next time =)
12 ounce(s) chicken-breast tenders, cut into 1/2-inch pieces
2 cans (15 to 19 ounces each) white kidney beans (cannellini), rinsed and drained
1 3/4 cups (about 16-ounce jar) mild or medium-hot green salsa
1/4 cup chopped fresh cilantro
1 cup red and/or yellow cherry tomatoes, each cut into quarters
DIRECTIONS
1. Heat nonstick 12-inch skillet over medium-high heat until hot. Add chicken and cook 2 to 3 minutes or just until chicken loses its pink color throughout, stirring constantly.
2. Add beans, salsa, cilantro, and 1/2 cup water, and cook 5 minutes longer to blend flavors, stirring occasionally. Top with tomatoes to serve.
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