Ingredients

The following ingredients have 6 Servings
  • 2 teaspoon olive oil (divided)
  • 1 pound chicken tenders (cut into bite-sized pieces)
  • 1/2 onion (chopped)
  • 2 carrots (cut into semi-circles)
  • 1 celery stalk (chopped)
  • 3 garlic cloves (minced)
  • ¾ teaspoon ground cumin
  • ½ cup salsa
  • 5 ¼ cups fat-free chicken broth
  • 1 cup water
  • 1 cup frozen corn
  • 1 cup black beans
  • 1/2 cup whole wheat pearl couscous
  • 1 cup Sargento off-the-block 4 Cheese Mexican shredded cheese
  • 1/4 cup minced cilantro

Instruction

  • In a large nonstick saucepan, heat 1 teaspoon of olive oil over medium-high heat. Add the chicken and cook until just cooked through. Transfer the chicken to a plate.
  • Reduce the heat to medium and heat the remaining 1 teaspoon of olive oil in the saucepan.
  • Add the onion, carrots and celery, and cook, stirring occasionally, until the vegetables are begin to soften, about 5 minutes.
  • Add the garlic and cumin. Cook for 30 seconds.
  • Stir in the salsa, chicken broth and water. Increase the heat to medium-high, bring to a boil, then reduce the heat and simmer for 20 minutes.
  • Add the corn, black beans and pearl couscous. Cook until the couscous is tender, about 10 minutes.
  • Stir in the cheese until melted. Stir in the cilantro. Serve.