Wednesday, September 01, 2010

Cheesy Chicken & Salsa Skillet

Another kraft recipe.  This one can be found here.  I used more pasta and tomatoes than called for just because the little ones love noodles and will pick out green peppers so it made the balance better for us:)

what you need
2 cups multi-grain penne pasta, uncooked
1 lb.  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 short thin strips
1 cup  KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
make it
COOK pasta as directed on package.
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.
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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