Monday, February 1, 2010

Cheesy Chicken and Salsa Skillet

To use up all that free salsa you're getting this week.

Cheesy Chicken and Salsa Skillet
Margie M.

2 C. multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite sized pieces
1-1/4 C. chunky salsa
1 C. frozen corn, thawed or canned corn
1 large green bell pepper, cut into thin short strips
2 C. of shredded four cheese Mexican blend cheese

Cook pasta as directed on package. Meanwhile, heat up a skillet with a little olive oil in it. Or use PAM. Add chicken; cook and stir 2 minutes. Add in salsa, peppers and corn. Bring to boil, then reduce heat to med.-low and cook for 10 minutes or until chicken is done, stirring occassionally.

Drain pasta when done. Add to skillet and stir gently. Top with cheese and remove from heat. Cover and allow to sit one minute until cheese is melted.

Four servings, 2 c. each

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