- 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
- 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.
03/31/2017
recipepes.com
cheesy chicken and salsa skillet, recipe
PT15M
PT1H
5
455 calories
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