Cheesy Chicken and Salsa Skillet

6 Reviews

Prep: 30 min
Ready In: 30 min

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

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Metric US

Original recipe yields 4 servings

Directions

Cook pasta as directed on package, omitting salt.
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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Reviews (6)

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Livinglife

Feb. 21, 2012

"This was a great meal. It was simple, quick and easy. the only difference that I made was I added some onion and some garlic with the chicken. I would make this again for my family!..." See more"

Maggie

Apr. 30, 2012

"Delicious dish. Good flavour. I had red, green, and yellow peppers so used 1/4 of each. Also used coloured rotini pasta. Easy to make, very tasty. 4 stars...." See more"

ChelseaNicole

Mar. 21, 2012

"Quick & easy. Used shredded pepper jack, and farafalle because its what i had on hand.... and left the corn out. Leftovers were great for lunch the next day too!..." See more"

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