Salsa Chicken

[Roxanne]

Salsa Chicken:

1-1/2 lbs. boneless skinless chicken breasts, cut into thin strips
1 tablespoon vegetable oil
1 medium green pepper, cut into thin strips
2 cups salsa

In a large skillet, saute chicken in oil for 3 minutes. Add the green pepper, cook for 3 minutes or until peppers are crisp-tender. Stir in salsa; bring to a boil. Reduce heat, simmer uncovered for 3 minutes or until chicken juices run clear. Yield: 4 servings.

**I think I would add some cumin to it, garlic, seasoning salt, alot of garlic minced, cayenne pepper and mushrooms to this. I make my own salsa. That is all I can think of right now..would have to make it and test taste it to get it right. This is a good base recipe..but..I feel it needs more stuff. If I make it..will post how I made it. I am sure I would season the chicken breasts too with McCormick. and then do the rest of the ingredients..like I said..if I make this..will tell you how I made it.

Edited to say... I know I would add onion to it too..alot of it.