Chipotle Chicken Skillet

By Tonya_Speed

NUTRITION per serving: 229 Calories; 3g Fat; 29g Protein; 20g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 250mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 4

Ingredients

• 1/4 cup light Italian salad dressing, divided
• 4 (4-oz.) boneless skinless chicken breast halves
• 1 small onion, sliced
• 1 (14.5-oz.) can diced tomatoes, un-drained
• 1/2 pound new potatoes, quartered
• 1 medium carrot, chopped
• 2 canned chipotle peppers in adobo sauce, chopped
• 1/4 cup light sour cream

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

In a large skillet with a tight-fitting lid, heat 2 tablespoons of the salad dressing over medium heat. Add chicken and cook for 5 minutes or until browned on both sides, turning after 3 minutes. Remove from skillet and cover to keep warm. In the same skillet, add remaining salad dressing; cook and stir onion for 3 minutes or until tender-crisp. Return chicken to skillet. Add tomatoes, potatoes, carrot and chipotle peppers. Bring to a boil then reduce heat to medium-low; cover and cook for 10 minutes. Uncover and cook for 15 minutes to reduce liquid or until chicken is done and potatoes are tender. Serve topped with sour cream.

SERVING SUGGESTION: Serve steamed green beans on the side.
GLUTEN FREE: Make sure salad dressing, tomatoes, chipotle peppers and sour cream are gluten free.