Friday, September 19, 2008

Quick and easy dinner

Last night I made a really quick and easy dinner. It was from the newest issue of Kraft Foods Food & Family. It was incredibly simple and quick. The most timely thing with the prep was cutting the chicken. All in all it took about 30 minutes until completion. Most of the stuff was already in my pantry or freezer, so it was also very cost effective. My picture is a little yellow b/c the lighting in my kitchen stinks, but I hope you get the idea of yummy it was. Also, I didn't take a picture of it after the pasta was added so it looks a little lame. Phillip absolutely raved over it and it will definitely have to be on the menu again. I know it might be a little much on the starches but I served this with tortilla chips and salsa verde it seemed to go well (according to Phillip).

Cheesy Chicken & Salsa Skillet

2 cups multigrain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese

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.