Stir-fried chicken and vegetable soft tacos

4 Servings

Ingredients

Quantity Ingredient
1 pounds Boned and skinned chicken breast halves; Cut into strips
1 Red bell pepper; Cut into bite strips
1 Onion; sliced, separated into rings
1 small Zucchini; Sliced
1 Poblano peppers; Seeded and sliced
1 cup Old El Paso Thick 'n Chunky Salsa
8 8-10 inch Flour tortilla; heated per package

Directions

1. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 2-3 minutes or until browned.

2. Add bell pepper, onion, zucchini and chile; cook and stir 2-3 minutes or until vegetables are crisp tender. Stir in ½ cup of the salsa; cover and cook 1 minute.

3. To serve, spoon chicken mixture onto warm tortillas; fold over or roll up. Serve with remaining ½ cup salsa.

Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898<Rodeo46898@...> on Jan 20, 1998

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