I'm a little embarrassed to admit it, but this recipe came from the back of a package of Kraft shredded cheese. Usually I don't even look at those packaging recipes much less save them and fix them, but this one turned out to be easy and delicious. Plus I have all this pasta in my pantry from some crazy grocery store sale, so I needed something interesting to do with it. Super double bonus: my kids ate it, too.
And no, Kraft doesn't know I exist -- although if you work for Kraft and you're reading this, please send us some free cheese!
- 2 cups multi-grain rotini pasta, uncooked
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1-1/4 cups tomatillo salsa (I used regular mild salsa because that's what I had in the fridge)
- 1 pkg. (10 oz.) frozen corn
- 1 large green pepper, cut into thin strips, then cut in half (I added some red pepper, too, since there was one in my fridge)
- 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
- Cook pasta as directed on package.
- While pasta is boiling, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 4 min.
- Stir in salsa, corn and peppers; simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
- Drain pasta. Add to chicken mixture; mix lightly.
- Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.
- Can garnish each serving with 1 tbsp chopped cilantro or 1 chopped green onion.