Chicken Ole

From Quick Cooking (July/August 1999), page 49.

Yield: 4 servings.

1 lb. boneless skinless chicken breasts, cut into ½ inch cubes
1 Tbs. canola oil
1 can (15 ¼ ounce) whole kernel corn, drained
1 can (15 ounce) tomato sauce
1 can (4 ounce) chopped green chilies
1 ½ tsp. chili powder
1 tsp. onion powder (may use dehydrated onion instead)
Tortilla chips or hot cooked rice
Shredded cheddar cheese

In a large skillet, cook chicken in oil for 5-6 minutes or until no longer pink. Add corn, tomato sauce, chilies, chili powder, and onion powder; bring to a boil. Reduce heat; cover and simmer 10-12 minutes, stirring occasionally. Serve over tortilla chips or rice and sprinkle with cheese.

Notes:
- Make it Healthier: Use no-salt-added or reduced sodium vegetables.  Use reduced fat cheese.

Nutrition Facts:
1 serving (without rice, chips, or cheese) = 274 calories, 7 g fat (0 g saturated fat), 63 mg cholesterol, 1024 mg sodium, 28 g carbohydrate, 0 g fiber, 27 g protein.