Wednesday, January 14, 2009

Cheesy Chicken & Salsa Skillet

Another Food & Family recipe that turned out pretty good. Nick made this one and he was quite proud. The thing I love about the Food & Family recipes is the fact that they are super easy to make. Plus, a lot of the time you can make the entire recipe out of things you have in your fridge already!!

2 c. multigrain penne pasta - I think I mentioned this before, but I use Rozoni Smart Taste pasta which is a white pasta but has extra fiber in it which translates to 1 less point per cup than regular pasta
1 lb. chicken breasts - cut into bite sized pieces
1/4 c. salsa
1 c. frozen corn - thawed
1 green pepper - cut into short, thin strips
1 c. reduced fat mexican style shredded cheese

1. Cook pasta.
2. Meanwhile heat a large skillet sprayed with cooking spray on med/high heat. Add chicken, cook and stir 2 min. Stir in salsa, corn and peppers. Bring to a boil. Simmer on med/low heat for 10 min or until chicken is cooked through, stirring occasionally.
3. Drain pasta. Add to chicken mixture, mix lightly. Sprinkle with cheese. Remove from heat and cover. Let stand 1 min or until cheese is melted.

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