Chicken Fajitas

Kristin Sokol

1 lb boneless skinless chicken

1 green pepper sliced

1 red pepper sliced

1/2 to 1/4 Onion (omit if you hate)

8 oz sliced mushrooms

1 large tomato diced (don’t finely dice) big pieces are good

Cook chicken in large skillet. After it is cooked, break it up with a straight edge wooden spoon until it is in smallish pieces. Add sliced vegetables except tomatoes cover and let simmer until veggies are somewhat soft. Add diced tomatoes right at the end. Mushy tomatoes are not good.

Serve on freshly cooked tortillas with lime-corn salsa.