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!
It was really good for something different. I used southwest corn in a can instead of frozen.
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