Cheesy Chicken and Salsa Skillet

DIFFICULTY LEVEL

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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 of thawed frozen or canned corn
  • 1 large green pepper, cut into strips
  • 1 cup Mexican style 2% milk four cheese, shredded
  • Cooking spray

Instructions

  1. Cook pasta as directed on package, omitting salt.
  2. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat.
  3. Add chicken; cook and stir 2 minutes
  4. Stir in salsa, thawed corn and peppers.
  5. Bring to boil. Simmer on medium-low heat 10 minutes or until chicken is done, stirring occasionally.
  6. Drain pasta.
  7. Add to chicken mixture; mix lightly.
  8. Top with cheese.
  9. Remove from heat; cover. Let stand 1 minutes or until cheese is melted.

Nutritional Information

Serving Size: 3
Calories: 408
Total Fat: 9 g
Saturated Fat: 4 g
Trans Fat: 0 g
Sugar: 4 g
Sodium: 471 mg
Carbs: 52 g
Protein: 44 g

Source:

Kraft Recipes

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