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Cheesy Chicken and Salsa Skillet

Posted Oct 14 2009 10:04pm
2 cups multigrain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups Salsa1 cup frozen corn, thawed (substitute cauliflower to save on calories)
1 large green pepper, cut into short thin strips
1 cup finely shredded cheese (use ½ cup grated sharp cheddar to decrease calories)

Cook pasta as directed on package. While it's cooking, heat large skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn or other vegetable and peppers. Bring to boil. Simmer on medium-low heat 10 minutes 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 minute or until cheese is melted.
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