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Wednesday, September 2, 2009

Cheesy Salsa Chicken & Pasta by Katie

Ingredients:
2 1/2 c. mini penne pasta
1 lb. boneless skinless chicken breast, cut into bite-size pieces
1 jar Thick & Chunky Salsa-we use med/hot, but I made this with mild for the faint of heart :)
1 c. frozen corn, thawed
1 large green pepper , cut into short strips
1 c. Mexican style shredded cheese

Assembly:
Cook pasta as directed on package. (If freezing, only cook for 3-4 minutes. Drain and freeze in Ziploc freezer bag.)
Heat nonstick skillet sprayed with cooking spray on med-high heat. Cook chicken. Stir in salsa, corn and pepper. (If freezing, spoon into Ziploc freezer bag.) Freeze. If not freezing, follow directions below.

Serving Day:
Thaw. Bring chicken mixture to a boil. Simmer on med-low heat 10 minutes. Stirring occasionally. Drain pasta. (or warm up frozen pasta) Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 minute or until cheese is melted.
Enjoy!

1 comment:

  1. Meal was great. Everyone enjoyed it. Plenty of food. Almost too much pasta when you mixed it all in, which is good for our family. I don't even think we had leftovers, they scarfed it down. Thank you.
    Andrea

    ReplyDelete