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"Chunks of chicken simmered in salsa with corn and green pepper are blended with cooked penne pasta then topped with shredded Mexican-style cheese." — Kraft Natural Shredded Cheese
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2 cups multi-grain penne pasta, uncooked
1 pound 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 strips
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
This was a great meal. It was simple, quick and easy. the only difference that I made was I added some onion and some garlic with the chicken. I would make this again for my family!
Delicious dish. Good flavour. I had red, green, and yellow peppers so used 1/4 of each. Also used coloured rotini pasta. Easy to make, very tasty. 4 stars.
7 Ratings
Quick & easy. Used shredded pepper jack, and farafalle because its what i had on hand.... and left the corn out. Leftovers were great for lunch the next day too!
So dang easy! The whole family loved it!
Loved it! I didn't have green peppers, so I used Mexicorn, but it turned out great!
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