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Recipe Round Up: Cheesy Chicken & Salsa Skillet

It appears my coworkers quickly faded on the Recipe Round Up. If you have a recipe to share, please visit the first Recipe Round Up post and we’ll soldier on!

Today’s recipe is from from Kraft Food & family and looks more like slop in a dish, but is today’s lunch!

The recipe is below, but I used about 1 cup of pasta, 2 chicken tenderloins, skipped the pepper, added black beans and eye-balled the rest.

2 cups multigrain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup finely shredded cheese

COOK pasta as directed on package.

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 cooked through, stirring occasionally.

DRAIN pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

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