Wednesday, September 3, 2008

Cheesy Chicken and Salsa Skillet

2 c uncooked penne
1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1 1/4 c chunky salsa
1 c frozen corn, thawed
1 green pepper, cut into thing strips
1 c shredded cheddar

Cook pasta as directed on package. Meanwhile, cook chicken for 2 minutes in a little oil. Stir in salsa, corn, and peppers. Bring to a boil, then simmer for 10 minutes, stirring occasionally.

Drain pasta, and stir into chicken mixture. Move to a serving dish, sprinkle with cheese and serve.

Yield: 4 generous servings

Source: Kraft Food and Family Magazine

Notes: This was good and super easy to make.

1 comment:

Thérèse said...

My alterations (partially b/c I was out of some things, and partially for flavor):
1/2 c. salsa
1 chopped tomato
juice from (canned) corn
1 healthy sprinkle (maybe 1 tsp.) of each:
red pepper flakes
curry powder

I had to simmer things a bit longer to thicken it up.