Wednesday, December 31, 2008

Chicken & Salsa Skillet

Another "hit" recipe that I need to keep. This one is from the Kraft Foods magazine.

2 c multigrain penne pasta, uncooked
1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1 1/4 c salsa
1 c frozen corn, thawed
1 large green bell pepper, cut into short thin strips
1 c shredded cheese (cheddar or Mexican style)

Cook pasta as directed. Meanwhile, spray a large non-stick skillet with cooking spray, and heat to medium-high. Add chicken; cook & stir 2 min. Stir in salsa, corn, and peppers. Bring to boil. Simmer on medium-low 10 min. or until chicken is cooked through. Drain pasta, and add to chicken mixture; mix lightly. Sprinkle with cheese and remove from heat. Let stand 1 min. or until cheese is melted.

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