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By: Lesa M.
| Description: | ||
| Time: | 30 min (10 min to prepare, 20 min to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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2 cups multigrain penne pasta, uncooked 1 lb boneless, skinless chicken breast halves, cut into cubes 1 1/4 cups salsa 1 cup frozen corn, thawed 1 large green pepper, cut into short thin strips 1 cup mexican cheese, shredded |
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| Directions: | ||
| 1. Cook pasta as directed on package 2. Meanwhile, heat lrg nonstick skillet sprayed with cooking spray on med-high. Add chicken; cook and stir 2 mins. Stir in salsa, corn and peppers. Bring to boil. Simmer on med-low heat 10 min or until chicken is cooked through, stirring occassionally. 3. Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat cover. Let stand one min or until cheese is melted. |
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| Notes: | ||
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