Cheesy Chicken and Salsa Skillet recipe

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Ingredients

2 cups multi-grain penne pasta, uncooked
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 ¼ 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

Nutrition Info

422.3 calories
carbohydrate: 45.7 g
cholesterol: 80.9 mg
fat: 7.5 g
fiber: 4.4 g
protein: 44.1 g
saturatedFat: 3.4 g
servingSize: -
sodium: 861.3 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

Chunks of chicken simmered in salsa with corn and green pepper are blended with cooked penne pasta then topped with shredded Mexican-style cheese.

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