Cheesy Chicken & Salsa Skillet |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I received a booklet from Kraft Foods today which is called food & family and this is one of the recipes in it that I am posting here to try at a later date. Ingredients:
2 cups penne pasta, multi grain, uncooked |
1 lb boneless skinless chicken breast, 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 short thin strips |
1 cup kraft shredded 2% mexican cheese blend |
Directions:
1. Cook pasta as directed on package.
2. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 minutes. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 minutes or until chicken is cooked thoroughly, stirring occasionally.
3. Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 minute or until cheese is melted.
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