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Try tender chicken breasts simmered in tomatoes and mushrooms, accented with green chiles for a mouth-watering change of pace. Serve with crunchy jícama and carrot sticks drizzled with honey and lime juice.

Fiesta Chicken with Tomatoes and Mushrooms

3 tablespoons butter or margarine
3/4 cup chopped onion
4 cloves garlic, finely chopped
4 boneless, skinless chicken breast halves, cooked
2 cups sliced fresh mushrooms
1 (14.5-ounce) can diced tomatoes, undrained
1 (4-ounce) can ORTEGA® Diced Green Chiles
2 cups cooked rice, kept hot
1 cup shredded Monterey Jack cheese

1. Melt butter in large skillet; saute onion and garlic unil tender. Add chicken, mushrooms, tomatoes with juice andchiles. Cover and cook for 15 to 20 minutes or until heated through and mushrooms are cooked. Season with salt and ground black pepper.
2. Serve over rice; top with cheese.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.