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
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.
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
