Spicy Chicken Chili

Lunch or dinner is just minutes away with this lightning-fast spicy chicken version of traditional chili with beans.

Ingredients:
1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
One can (14-1/2 ounces) salsa-style chunky tomatoes, undrained
One can (15 ounces) spicy chili beans in sauce
1/2 cup shredded Cheddar cheese (2 ounces)

Directions:
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet three to five minutes, stirring frequently, until light brown.

Stir in tomatoes and beans; reduce heat to medium-low. Cook uncovered eight to ten minutes, stirring frequently, until chicken is no longer pink in center. Sprinkle each serving with cheese.

Health Note:
This recipe has about half the fat and 70 calories fewer per serving than regular chili con carne.

Recipe makes four, 1-1/4-cup servings.

Nutrition information per serving:
Calories: 295
Calories from Fat: 80
Fat: 9g
Saturated Fat: 4g
Cholesterol: 90mg
Sodium: 1370mg
Potassium: 820mg
Carbohydrate: 23g
Fiber 5g
Protein 37g
Diet Exchanges:  1 Starch; 4 Very Lean Meat; 2 Vegetable; 1-1/2 Fat