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!
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.
ReplyDeleteAndrea