Potatoes & Chicken
Santa Fe

4 servings

• 1 to 1 1/2 pound (4 medium) potatoes
• 1 pound skinless boneless chicken
     breasts, cut into 3/4-inch cubes
• 1 to 2 Tablespoon olive oil
• 1 cup prepared tomato salsa
• 1 8 oz. can whole kernel corn, drained

Cut potatoes into 3/4-inch cubes and microwave 10 minutes until tender.

While potatoes cook, in 12-inch skillet toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add salsa and corn; toss until heated through

Bon appetit!