Cheesy Chicken and Salsa Skillet

Chunks of chicken simmered in salsa with corn and green pepper are blended with cooked penne pasta then topped with shredded Mexican-style cheese.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 422 Calories

Ingredients

• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1 cup frozen corn, thawed
• 2 cups multi-grain penne pasta, uncooked
• 1 ¼ cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
• 1 large green pepper, cut into strips
• 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Recipe Instructions

Step 1

Cook pasta as directed on package, omitting salt.

Step 2

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.

Step 3

Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.