AMKinspired: Make-Shift Dinner: Spicy Mexican Chicken

For dinner the other night, I needed to create a make-shift dinner. You know the ones...you scrounge in your pantry, cabinets and refrigerator and try to come up with SOMETHING edible. Sometimes you have to add random stuff together to make enough to fill everyone up. That night, was one of those nights.

We had been out to eat a couple times, been to our friends' place for dinner, and had sandwiches some other nights. I felt like cooking, but I didn't really have all ingredients needed for some of our "tried-and-true" or "go-to" recipes. So, time to come up with a new go-to. Thus, the make-shift dinner was created.

Here's what I had to work with, so I ran with it...

Ingredients:
3 frozen chicken breasts
taco seasoning
1/4 c. onion, diced
1/4 c. green pepper, diced
1 can light red kidney beans (drained and rinsed)
3/4 block cream cheese
1 4oz. can diced, green chili peppers (not drained)
1 can fire roasted diced tomatoes (not drained)
2 tbsp garlic salt
2 tsps crushed red pepper

And of course, cooking is much more fun when you have a glass of wine...

...and your faithful sidekick...

Let the cooking, begin!

The How-To:
Boil the frozen chicken breasts until thoroughly cooked through. Take out chicken and cut into bite size pieces. (I used one large saute pan to do this entire dish so it would cook evenly and it was only 1 pan to clean, but you can use whatever will hold all of it). Add all ingredients into pan on medium high heat, except for cream cheese. Come to a boil and stir. Turn heat down to medium and add cream cheese. Bring back to boil so it is nice and bubbly. Stir frequently so it doesn't stick. Once all ingredients are heated through, serve hot with whole wheat soft tortillas or make a taco salad with it. Enjoy!