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Cheesy Chicken & Salsa Skillet 

prep time
30 min
total time
30 min
makes
4 servings, 2 cups (500 mL) each

Ingredients:

  • 2 cups multi-grain penne pasta, uncooked
  • 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
  • 1-1/4 cups salsa
  • 1 cup frozen corn, thawed
  • 1 large green pepper, cut into thin strips
  • 1 cup Kraft Tex Mex Light Shredded Cheese

  • COOK pasta as directed on package, omitting salt.
  • MEANWHILE, cook chicken in large nonstick skillet on medium-high heat 2 min. Add salsa, corn and peppers; stir. 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. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

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