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Thread: Cheesy Chicken & Salsa Skillet
10-22-2008, 12:09 PM #1
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- Aug 2008
- outside Philadelphia, PA
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Cheesy Chicken & Salsa Skillet
2 cups multigrain 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 2% milk shredded reduced fat four cheese Mexican style cheese
1.) Cook pasta as directed on package.
2.) Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook & stir 2 minutes. Stir in salsa, corn & peppers. Bring to boil. Simmer on medium-low heat 10 minutes or until chicken is cooked through, stirring occasionally.
3.) Drain pasta. Add chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 minute or until cheese is melted.
Serves 4 (2 cups each)