Entrée

Fiesta Chicken Pasta

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prep time

5 min

total time

20 min

makes

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kraft

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What You Need

3 cups rotini pasta, uncooked

1 Tbsp. oil

1 lb. (500 g) boneless skinless chicken breasts, cut into bite-size pieces

2 cups chopped red peppers (about 1-1/2 medium)

1/4 cup Kraft Zesty Italian Dressing

1 Tbsp. chili powder

1/2 cup salsa

1/2 cup sour cream

1/2 cup Kraft Mozza-Cheddar Shredded Cheese

Make It

COOK pasta as directed on package.

MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is cooked through, stirring frequently. Stir in salsa and sour cream.

DRAIN pasta. Toss with chicken mixture. Sprinkle with cheese.

kraft kitchens tips

Substitute

Substitute lean ground beef for the chicken. Omit oil. Brown meat and drain before adding peppers.

Food Facts

Chili powder is a powdered seasoning mix that is available in the spice aisle of your grocery store. Despite the name, it's not hot and spicy, but it does add lots of Tex-Mex flavour.

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Delicious!
posted by a cook | on 3/1/2013

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Everyone in my family loved this dish. Excellent leftover for lunch the next day as well. This will be a staple in my home!
posted by cmoore3 | on 8/19/2010

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We loved it, will deffinatelt make it again I added more salsa,we like it saucey and some green onion. It was agreat hit.
posted by a cook | on 8/17/2009

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HUGE hit family enjoyed it bigtime.. Didn't change a thing..
posted by scoobsauntie | on 4/29/2009

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I used scoobi-doo pasta instead, and I added a little extra dressing and some hot sauce. Very tasty.
posted by gbaker01 | on 11/16/2008

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We like to add a can of diced tomatoes (drained) and a cup of frozen corn. It has become a family favourite!
posted by chris_julie_gibson | on 9/17/2008

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Loved this recipe. I like it sauce so doubled the salsa and added a little more sour cream too.
posted by a cook | on 9/9/2008

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I used precooked chicken. Then I steam 1 chopped onion, 1 zucchini thickly sliced on bias and the red peppers cut into large chunks with a 1/4 cup of chicken broth in a fry pay. I DO NOT USE ANY OIL. There is some in the salad dressing. I also use no fat sour cream. I add 1/4 cup more cheese. I also toss in the end 1 full head of roasted garlic cloves which I always have on hand. Makes a really tasty dinner.
posted by splautz | on 5/8/2008

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I did the receipe...but I found it weak in taste. Had to add some Herbamare vegetable seasalt. :-(
posted by lilydoiron | on 12/17/2007

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So good I actually ended up making it twice in one week! The whole family loves it, even my picky eight year old.
posted by a cook | on 11/12/2007