tomatillo salsa-chicken skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 c. multi-grain rotini pasta1 lb. boneless skinless chicken breasts, cut into bite-sice pieces1 c. tomatillo salsa1 pkg. (10 oz) frozen corn1 large green pepper cut into thin strips, then cut in half1 c. Kraft mexican style 2% milk finely shredded 4 cheese blend
Makes 4 servings at 2 cups each.
1. Cook pasta as directed on package.
2. Meanwhile, heat large non-stick skillet sprayed with cooking spray on medium-high heat. Add chicken, cook and stir 4 min. Stir in salsa, corn, and peppers; simmer on medium-low heat 10 min or until chicken is done, stirring occasionally.
3. Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand one min or until cheese is melted.
Number of Servings: 4
Recipe submitted by SparkPeople user DAISY1358.
1. Cook pasta as directed on package.
2. Meanwhile, heat large non-stick skillet sprayed with cooking spray on medium-high heat. Add chicken, cook and stir 4 min. Stir in salsa, corn, and peppers; simmer on medium-low heat 10 min or until chicken is done, stirring occasionally.
3. Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand one min or until cheese is melted.
Number of Servings: 4
Recipe submitted by SparkPeople user DAISY1358.
Nutritional Info Amount Per Serving
- Calories: 411.1
- Total Fat: 9.2 g
- Cholesterol: 80.7 mg
- Sodium: 695.4 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 6.2 g
- Protein: 49.7 g
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