Cheesy Chicken and Salsa Skillet |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Chunks of chicken simmered in salsa with corn and green pepper are blended with cooked penne pasta then topped with shredded Mexican-style cheese. Ingredients:
2 cups multi-grain penne pasta, uncooked |
1 pound boneless skinless chicken breasts, cut into bite-size pieces |
1 1/4 cups taco bell home originals thick 'n chunky salsa |
1 cup frozen corn, thawed |
1 large green pepper, cut into strips |
1 cup kraft mexican style 2% milk finely shredded four cheese |
Directions:
1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
3. Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.
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