This was an easy dish I found on the Kraft Recipes website. It turned out well, even though I made a few changes. I used whole wheat rotini instead of penne pasta. I did not have any corn, so I used a can of black beans (drained.) I added some onion to the recipe and used red pepper instead of green (not a favorite in this house.) I used a ton of cheese…a colby jack mix that I had on hand. 🙂
As I was cooking this, I was thinking about how good this would be as a nacho topper if I left out the pasta and if the chicken were shredded….yummmmm
2 cups multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup frozen corn, thawed
1 large green pepper, cut into strips
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
COOK pasta as directed on package, omitting salt.
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.
DRAIN pasta. Add to chicken mixture; mix lightly.
Top with cheese. (Lots of cheese!) Remove from heat; cover. Let stand 1 min. or until cheese is melted. See finished product at beginning of post…yeah…we like lots of cheese. 😉
Top with fresh cilantro or chopped green onions, if desired.