I'm Back
11 years ago
I made a new recipe for supper tonight and it was definitely a keeper! It's incredibly easy and most likely items you have on hand constantly. I got it from Kraft Food magazine and would have put a photo, but they only have a video on their website. Here's the recipe, I added a can of cream of chicken soup to give it a creamier texture b/c it looked a little watery.
2 cups multigrain penne pasta, uncooked
(I used bowtie b/c I had it. I liked the look better too!)
(I used bowtie b/c I had it. I liked the look better too!)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups salsa
1 cup frozen corn, thawed
(I used canned corn)
(I used canned corn)
1 large green pepper, cut into short thin strips
(I had frozen peppers and onions so used those)
(I had frozen peppers and onions so used those)
1 cup shredded cheese
(they call for 2% Mexican, I used cheddar)
1 can cream of chicken soup
(they call for 2% Mexican, I used cheddar)
1 can cream of chicken soup
COOK pasta as directed on package.
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 cooked through, stirring occasionally.
DRAIN pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.
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