MEXICAN CHICKEN-PASTA SKILLET

Mexican Chicken-Pasta Skillet image

Chunky salsa and a blend of Mexican-style cheeses gives this easy chicken and pasta skillet a taste of Mexico.

Provided by My Food and Family

Categories Home

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 green pepper, chopped
1 small onion, cut into thin wedges
1 cup canned corn
2 cans (8 oz. each) tomato sauce
1 cup TACO BELL® Thick & Chunky Salsa
2 cups farfalle (bow-tie pasta), cooked
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add vegetables; cook 5 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
Add tomato sauce, salsa and pasta; cook 5 min. or until heated through, stirring occasionally.
Stir in 1 cup cheese; top with remaining cheese. Cover; let stand 2 min. or until cheese is melted.

Nutrition Facts : Calories 410, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g