Cheesy Chicken & Salsa Skillet

My BFF Cecilia sent me this recipe from kraftrecipes.com. It looked so yummy and easy that I had to give it a try.



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.

My verdict: We all really liked it. I added the cheese as I was serving each plate. The picture above is of my cold leftovers so the cheese that I added didn't melt. I'm looking forward to having it for lunch!