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!
I used two red peppers instead of one green and a homemade salsa. I did not try this myself but I heard that my family liked it--NO leftovers. This rewarms well.
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!
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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