Cheesy Chicken & Salsa Skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups multi-grain penne pasta, uncooked1 lb. boneless skinless chicken breasts, cut into bite-size pieces1-1/4 cups Thick 'N Chunky Salsa1 cup frozen corn, thawed1 large green pepper, cut into short thin strips (about 2 cups)1 cup Mexican Style Finely Shredded Four 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 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.
Number of Servings: 4
Recipe submitted by SparkPeople user DONKEL004.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user DONKEL004.
Nutritional Info Amount Per Serving
- Calories: 352.0
- Total Fat: 6.9 g
- Cholesterol: 70.0 mg
- Sodium: 839.3 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 3.6 g
- Protein: 32.8 g
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