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A healthier Chili option than the ground beef version


  • 1-1/2 lbs boneless, skinless, chicken breast, cut up
  • 1 Tbsp olive oil
  • 1 to 2 tspn chili powder
  • 1 jar pasta sauce
  • 1 can mexican -style corn, drained
  • 1 tbsp chopped fresh cilantro


  • Season chicken with salt and pepper.
  • In skillet, heat olive oil over medium high heat and brown chicken with chili powder, stirring occasionally.
  • Stir in pasta sauce and corn.
  • Cook 3 minutes or until chicken is thoroughly cooked and sauce is heated through. Garnish with cilantro

Categories: Chili  Main Dish  Poultry 
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