My Aunt found this recipe on the Kraft foods website and decided to use it because there was not alot of ingredients and it looked really easy. Something that would be quick for a Sunday afternoon meal! I just wish that I would have had the green peppers and the chicken cut up ahead of time. But other than that it was supper easy and yummy! I am sure you can make changes to it once you know the general idea! It made enough to feed at least 6 people easily and you could pair it up with some garlic bread nicely!
Below you will find the recipe!
What You Need!
2 cups multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
Make It!
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.
