Salsa Chicken

1 Tbsp Olive oil
3 lg Garlic cloves peeled and minced
1 1/2 cup Chopped onion
1 lg Sweet red pepper cut into small dice
1 lb Chicken breast meat (boneless, skinless) cut into 1-inch chunks
3 md Tomatoes; peeled & diced
1 sm Head broccoli; stems sliced, flowerets cut into bite-sized
pieces, and steamed for 3 minutes
16 oz Canned pink or kidney beans drained and rinsed
1 cup Medium-hot salsa
1/4 cup Chopped cilantro (optional)
Freshly ground black pepper (to taste)

In a large nonstick skillet or Dutch oven, heat the olive oil
briefly, add the garlic and onion, and saute for 3 minutes or until
they are softened. Add the red pepper and saute for another 2
minutes.

Add the remaining ingredients and bring the mixture to a boil over
medium heat. Stir gently, reduce the heat, cover the pot, and simmer
for 5 to 7 minutes or until the chicken is just done. Check the
seasonings before serving.





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