Cheesy Chicken and Salsa Skillet
- Number of Servings: 6
Ingredients
2 cups multigrain penne pasta1 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 Fat Free Shredded Cheddar 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.
Number of Servings: 6
Recipe submitted by SparkPeople user NESSABESSA3842.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user NESSABESSA3842.
Nutritional Info Amount Per Serving
- Calories: 231.2
- Total Fat: 1.5 g
- Cholesterol: 47.2 mg
- Sodium: 589.3 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 3.0 g
- Protein: 26.6 g
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