Tuesday, September 9, 2008

Tasty Tuesday: Cheesy Chicken & Salsa Skillet

I'm making this yummy-looking dish this week! I'll let you know how it turns out!

Cheesy Chicken & Salsa Skillet

-2 cups multigrain penne pasta, uncooked
-1 lb. boneless skinless chicken breasts, cut into bite-size pieces (I've got some pre-seasoned chicken
breasts that I'm going to use!)
-1-1/4 cups Thick 'N Chunky Salsa
-1 cup frozen corn, thawed
-1 large green pepper, cut into short thin strips
-1 cup Four Cheese Mexican Style Cheese

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.


Andrea McMann said...

Looks delish!

Just wanted to say thanks for particpating in my babywearing celebration. And for reminding me to put up my feed button. It's up now, BTW. :)