READY IN 30 mins

Cheesy Southwest Chicken Skillet

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Read Reviews (8)

"This quick and simple skillet pasta dish makes a great weeknight recipe. Spice it up with diced green chiles and taco-flavored cheese for a Southwestern-inspired dinner idea." — Progresso™ Recipe Starters™

Directions

In 12-inch skillet, heat 3 cups water to boiling; add pasta. Cook 8 to 9 minutes or until pasta is tender; drain and return to skillet.
Add chicken, cooking sauce and chiles; heat to boiling, stirring occasionally. Sprinkle with cheese. Cover; let stand 3 to 5 minutes or until cheese is melted. Sprinkle with bell pepper, olives and tortilla chips.

Kitchen-Friendly View

PREP 30 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 28, 2012

This ended up being very good but it needed some help. I cooked two chicken breasts instead of using a rotisserie chicken. I seasoned the chicken with McCormick Southwest Seasoning (a new blend from the gourmet collection). I followed the recipe as indicated but found the dish to be bland. I loved the seasoning that I used in the chicken so I went ahead and added that same seasoning to the pasta dish until it tasted right, probably about 2 teaspoons. I garnished with avocado, tomatoes, chives, red onions and strips of baked corn tortillas.

—LatinaCook

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Most Helpful Critical Review

Sep 29, 2012

Made this with ground turkey instead of chicken. Thought the flavor was OK...a bit bland...but easy and quick weeknight meal.

—p and q

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8 Ratings

Sep 24, 2012

Good, easy and quick. Used hot diced green chiles in place of regular diced green chiles. Garnished with diced tomatoes.

—bd.weld

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Sep 30, 2012

My family really liked this, it was simple and quick. Didn't change one thing. And didn't have any left at all. I guess this made my family super happy!

—mis7up

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Sep 17, 2012

This was a good, quick and easy meal that would be great on a weeknight. I used penne pasta because that is what I had on hand. Since I didn't have taco flavored cheese I used shredded cheddar and about a tablespoon of taco seasoning.

—Occasional Cooker

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Oct 07, 2012

DELICIOUS and so easy to make, especially for a weeknight dinner. Will definitely be making this one again!!

—zirish08

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Sep 24, 2012

I really have to admit I went into this recipe not expecting much but was pleasantly surprised! Of course I tweaked it to my tastes. I didn't have any cooked chicken so I used chicken tenderloins and pan fried them with taco seasoning. I then added the Progresso Starter and the 2 T of chopped green chilies (didn't want to use a whole can!) and boiled it a bit to thicken the sauce. I was really afraid of it being more like soup so I only added about 2/3 of the can of Starter. Then added the cooked mini penne. Stirred that up and grated some colby cheese on top, topped with chopped tomatoes. I am pleased with this recipe and may be making it again.

—It's A New Day

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Sep 14, 2012

We really enjoyed this. I followed the recipe and added some red pepper, tomato, and chips to garnish.

—MN Nice

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Nutrition

Calories
451 kcal
23%

Carbohydrates
37.2 g
12%

Cholesterol
77 mg
26%

Fat
21.6 g
33%

Fiber
2.5 g
10%

Protein
27 g
54%

Sodium
853 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheesy Southwest Chicken Skillet

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 451
Calories from Fat: 195

% Daily Value *
Total Fat 21.6g 33 %
Saturated Fat 11g 55 %
Cholesterol 77mg 26 %
Sodium 853mg 34 %
** Potassium 156mg 4 %
Total Carbohydrates 37.2g 12 %
Dietary Fiber 2.5g 10 %
Protein 27g 54 %
** Sugars 1.4g
** Vitamin A 9 %
** Vitamin C 11 %
** Calcium 34 %
** Iron 20 %
** Thiamin 24 %
** Niacin 66 %
** Vitamin B6 14 %
** Magnesium 10 %
** Folate 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.