Cheesy Chicken and Salsa Skillet

(from Julianne’s recipe box)

1 Serving: 2 Cups
CALORIES 450. FAT 9g ISAT 4g], CHOL 85mg. SODIUM 850mg. CARB 49g. FIBER 6g. SUGARS 5g, PROTEIN 42g.

Source: Kraft Foods

Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 people

Categories: Chicken, Mexican, Pasta

Ingredients

  • 2 cups multigrain penne pasta, uncooked
  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1 1/4 cups Taco Bell® Home Originals® Thick 'N Chunky Salsa
  • 1 cup frozen corn, thawed
  • 1 large green pepper, cut into short thin strips
  • 1 cup Kraft 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese

Directions

  1. Cook pasta as directed on package.

  2. 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.

  3. 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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