Friday, June 11, 2010

Cheesy/Salsa Skillet.

Tweaked from this recipe :)

what you need!

2 cups multi-grain penne pasta, uncooked OR I have used Brown Rice OR Quinoa too!
1 cup frozen corn, thawed
1-1/4 cups Organic Salsa
1 large green pepper, cut into short thin strips
1 cup Mexican Style Finely Shredded Four Cheese

make it!

COOK pasta as directed on package.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.

DRAIN pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

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