Tuesday, March 3, 2009

Cheesy Chicken and Salsa Skillet

A good one from Kraft Foods! Yeehaw! Link

2 cups multigrain penne pasta, uncooked I used not multigrain bowtie pasta
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa I used what was left of Shop Rite Brand medium salsa
1 cup frozen corn, thawed I usd peas
1 large green pepper, cut into short thin strips I used about a cup of frozen sliced peppers
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 cooked through, stirring occasionally.
DRAIN pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

As soon as he had his first bite, M said that this was really good. I thought it was pretty good, but definitely something I will make again. I continue making dinner without stopping at the grocery store! We did go to BJs for some things (Bananas, milk, diaper stuff) and I got some perishables at the grocery store (yogurt, cottage cheese, grapes) this weekend, but on the whole, I'm really proud of making sure I use it all up. I do, of course, now need to buy some salsa... :-/

In short, this is a GREAT weeknight meal! Hooray for a Kraft Foods winner... I was concerned it might not be possible!

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