CHICKEN WITH A SOUTHWEST TWIST
Makes 6 Servings
1 Serving = 5 PointsPlus™
1 can (15 1/4 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed & drained1 jar (16 oz.) mild salsa
4 boneless/skinless chicken breast (5 oz. Each)
In a 4-quart slow cooker, layer 3/4 each of the corn & beans and 1/2 of the salsa. Arrange chicken over salsa. Top with remaining corn, beans & salsa.
Cover & cook on low 4 hours or until chicken is tender.
"Shred" the chicken with 2 forks and return to slow cooker; heat through.
MY SPIN: I didn't "shred" the chicken.....we just ate it as a chicken breast with the veggies and it was good. So I said it was 8 PointsPlus™ (only because I wasn't in the mood to re-figure it and I'm a firm believer in 'err on the high side'). BUT.....I think this would be really awesome served over rice or perhaps even some type of fun-shaped pasta....just don't forget to add PointsPlus™ if you do. Also.....I think it 'needs' more oomph so I would use medium salsa and perhaps use that corn with peppers......I just wanted more 'bite'. However you do it......make it! Enjoy!!!!!
Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*