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Chicken Mexicali

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“This recipe is a great summer recipe for using excess zucchini. It's the only dish using zucchini that I'll eat. Other zucchini hates I know also love this dish. If you're short on time grab a roasted chicken from the supermarket. Also, to keep from heating up the kitchen in the summer, I cook this in an electric skillet. Easy cleanup is a plus.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In pre-heated skillet (350 degrees on electric skillet), saute onion and zucchini in one cup of water until onion is translucent. Drain off any water.
  2. Add chicken and Picante sauce to skillet.
  3. Once mixture begins to bubble, top with cheese. Cover skillet and heat until cheese is melted.
  4. Serve with salad and steamed tortillas.

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