Chicken Chili with Green Salsa

Serves: 4 (2 cup servings)
WW Points per Serving: 6

12 oz. - Chicken Breast Tenders, cut into 1/2 inch pieces
2 cans - (15-19 oz. each) - White Kidney Beans (cannellini), rinsed and drained
1 3/4 cups - Mild or Medium-Hot Green Salsa (about 16 oz. jar)
1/4 cup - Chopped Fresh Cilantro
1 cup - Red and/or Yellow Cherry Tomatoes, each cut into quarters

1. Heat nonstick 12-inch skillet over medium-high heat until hot. Add chicken and cook 2-3 minutes or just until chicken loses its pink color throughout; stirring constantly.
2. Add beans, salsa, cilantro and 1/2 cup water, and cook 5 minutes longer to blend flavors, stirring occasionally. Top with tomatoes to serve.