Recipe by Kraft Natural Shredded Cheese
"Chunks of chicken simmered in salsa with corn and green pepper are blended with cooked penne pasta then topped with shredded Mexican-style cheese."
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multi-grain penne pasta, uncooked
boneless skinless chicken breasts, cut into bite-size pieces
1 1/4 cups
TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
frozen corn, thawed
green pepper, cut into strips
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!
ok, kind of dry and bland
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.
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!
Just made this for dinner - it's a big hit! Because of the reports of "blandness", I sprinkled the chicken with cumin and chili powder before sautéing. I did not have green pepper, but I did have diced jalapeños, so I added just a little for heat and flavor. This was so very easy! I will definitely make it again and again. Thank you for an easy, delicious and pretty healthy recipe.
Really tasty. I served blue tortilla chips as a side and my family really liked it.
Wonderful, it's almost a 'one-dish' meal!
Tasty, simple & easy! Few changes: added garlic & onion to chicken; added leftover homemade salsa, fresh cilantro, fresh squeezed lime, black beans and sour cream to the sauce. Super filling and not too bad for ya either! Served over jasmine rice (pic added) because we're really not a pasta family) but next time will definitely make with the pasta! Great find! Even the teens wolfed it down!
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