Cheesy Chicken & Salsa Skillet
I got this one in my Kraft Magazine. I was very very hesitant to make it. Being a good old fashioned Italian Girl, I am always hesitant with messing with my pasta. But I am so glad we tried this. it was delicious and every single slacker in my house ate it. It was wonderful.
Add salsa
Cheesy Chicken and Salsa Skillet
2 C penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces (I use the pre-cooked stuff from Tyson)
1-1/4 C Salsa (I use Pace Thick and Chunky)
1 C frozen corn, thawed (or 1 can of corn)
1 large green pepper, cut into short thin strips (I omitted these)
1 C shredded four Cheese Mexican Style cheese
Cook pasta as directed on package
Meanwhile, heat lareg skillet sprayed with PAM 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 for 10 minutes or until chicken is cooked through, stirring occasionally.
Drain pasta. Add chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. let stand 1 minute or until cheese is melted. Serve.
Add salsa
I made this tonight for dinner! We both liked it. Aaron wasn't too fond of the corn though, so I'll use less next time. Thanks for posting this one!
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