Recipe - Stir-Fried Chicken And Vegetable Soft Tacos

1 pound Boned and skinned chicken
breast halves; Cut into
strips
1 Red bell pepper; Cut into
bite strips
1 Onion; cut or sliced up , separated
into rings
1 small Zucchini; Sliced
1 Poblano peppers; Seeded and
cut or sliced up
1 cup Old El Paso Thick 'n Chunky
Salsa
8 810 inch Flour tortilla;
heated per package

1. Spray large nonstick skillet with nonstick cooking spray. Heat over
mediumhigh heat until hot. Add chicken; cook and stir 23 minutes or until
browned.

2. Add bell pepper, onion, zucchini and chile; cook and stir 23 minutes or
until vegetables are crisp tender. Stir in One half 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 One half cup salsa.

Recipe by: Pillsbury's Make It Easy Mexican

Posted to recipeludigest Volume 01 Number 563 by Rodeo46898
Rodeo46898@aol.com on Jan 20, 1998