Cheesy Chicken and Salsa Skillet recipe
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- 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 caloriescarbohydrate: 45.7 gcholesterol: 80.9 mgfat: 7.5 gfiber: 4.4 gprotein: 44.1 gsaturatedFat: 3.4 gservingSize: -sodium: 861.3 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Chicken and Salsa Skillet
Directions
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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.