Ingredients
Cooking Spray
1-1/4 pounds boneless skinless chicken thighs, cut into bite-size pieces
1-1/2 c. celery, sliced
1 (15 oz) can black beans, drained, rinsed
1 (14.5 oz) can Fire Roasted Diced Tomatoes with Garlic, undrained
1 (8 oz) can tomato sauce
2 Tbs. Vermont Pepper Works Hand Crafted Hot Sauces
1/3 c. Rosenborg crumbled blue cheese
Directions
Spray large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and celery; cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally. Stir in beans, undrained tomatoes, tomato sauce and pepper sauce; bring to a boil. Reduce heat; cook 10 to 15 minutes or until chicken is tender and flavors are blended. Top each serving with blue cheese. Add more pepper sauce, if desired. (Serves: 4-6)
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