Cheesy Chicken and Salsa Skillet
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Ingredients
- 2 cups whole grain penne pasta (uncooked)
- 3 cups boneless, skinless chicken breasts (cut into bite-size pieces)
- 3/4 cups salsa
- 1 cup thawed frozen or canned corn
- 1 large green pepper (cut into strips)
- 1 cup Mexican style 2% milk four cheese (shredded)
- Cooking spray
Instructions
- 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 minutes
- Stir in salsa, thawed corn and peppers.
- Bring to boil. Simmer on medium-low heat 10 minutes 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 minutes or until cheese is melted.
Notes
When it comes to meal planning, serve smaller portion sizes and include whole grains like this multi-grain pasta.
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