ONE-PAN POTATOES & CHICKEN SANTA FE
4 medium potatoes, cut into 3/4-inch cubes
2 tablespoons olive oil
1 pound boneless chicken breast, cut into 3/4-inch cubes
1 cup prepared tomato salsa
1 (8-ounce) can whole-kernel corn, drained
Place potatoes in a microwave-safe dish with a small amount of water. Cover and cook on high 8-10 minutes, until tender. Drain and set aside. Heat oil in a large skillet over high heat; add chicken and cook 5 minutes, stirring, until browned. Add potatoes. Cook, tossing, until potatoes are lightly browned. Stir in salsa and corn and heat through. Makes 4 servings.