Cheesy Chicken & Salsa Skillet

what you need

2 cups multi-grain 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 Mexican Style 2% Milk Finely Shredded Four Cheese

make it

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 done, stirring occasionally.

DRAIN pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

kraft kitchens tips

SPECIAL EXTRA
Garnish each serving with 1 Tbsp. chopped cilantro or chopped green onions.
Calories
 450
Total fat
 9 g
Saturated fat
 4 g
Cholesterol
 85 mg
Sodium
 850 mg
Carbohydrate
 49 g
Dietary fiber
 6 g
Sugars
 5 g
Protein
 42 g
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1 Response to Cheesy Chicken & Salsa Skillet

  1. Nikki says:

    Oh, yummy!!! 🙂

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