I found this recipe in my Kraft Foods magazine. It looked good and easy to prepare!
Was the recipe easy to follow?
Yes! It was very easy, plus it was easy to prep before Chad got home. I cooked the pasta, and cut up the chicken and pepper, so it was all ready to go in the skillet as soon as he was home. Maria even cooperated for me! 🙂
Did the dish taste good?
Yes, it was good. I did add some chili powder and cumin to give it a more tex-mex flavor. I think that was definitely necessary. I think it’d be good with ground beef or turkey too!
Would you make it again?
I probably will, just because it was simple and good! I may try with beef next time.
Cheesy Chicken & Salsa Skillet\
2 cups multigrain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup Shredded Cheese
COOK pasta as directed on package.
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.
DRAIN pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.