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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.
10 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!
This was so easy and all the kids loved it.
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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