The Kraft website is a great resource for recipes. It even allows you to create an account and save your favorites in a virtual "recipe box." This week, we tried their cheesy chicken and salsa skillet. It's a fun twist on a Mexican-style dinner.
2 cups multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups salsa
1 cup frozen corn, thawed
1 large green pepper, cut into strips
1 cup shredded cheese, such as a Mexican blend or cheddar
How to Make It:
1. Cook pasta as directed on package,omitting salt.
2. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir for two minutes. Stir in salsa, corn, and peppers. Bring to a boil. Simmer on medium-low heat for ten minutes or until chicken is done, stirring occasionally.
3. Drain the pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand for one minute or until cheese is melted.
Do you have a chicken recipe to share? Let us know!