5 or 6 boneless, skinless chicken breast
halves, cut into 1-inch cubes
1/2 to 1 tablespoon olive or vegetable oil
Spice Mix: 1 teaspoon each basil, cumin and
garlic powder, mixed and divided
1/2 envelope taco seasoning
1 (5 to 6 ounce) can green chili salsa
1/4 cup water
Salt and pepper to taste
Heat oil in a large skillet over medium heat. Cook chicken in skillet. Add 1/2 spice mix at beginning of cooking and remainder as chicken is turned during cooking. When chicken is tender (still a little pink), add taco seasoning and green chili salsa. Mix well. Increase heat to medium-high, add water, and continue stirring. When sauce begins to bubble, lower heat to simmer. Add some salt and pepper, and stir. Let sauce cook down, stirring occasionally.
Serve tacos with refried beans. Top tacos with shredded cheese and lettuce.
Yield: 4 to 8 servings