Tomatillo Salsa-Chicken Skillet
Friday, 26 March 2010 19:20
2 cups multigrain rotini pasta, uncooked
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 1/4 cups tomatillo salsa (I just used regular salsa)
1 pkg. (10oz.) frozen corn
1 large pepper, cut into thin strips, then cut in half
1 cup KRAFT Mexican style finely shredded cheese
1. Cook pasta as directed on package
2. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat.
Add chicken; cook and stir 4 min. Stir in salsa, corn and peppers; simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
3. Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.