My Convertible Life

Tuesday, April 27, 2010

Recipe: Salsa Chicken Skillet

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!

Salsa-Chicken Skillet
Serves 4

  • 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
  1. Cook pasta as directed on package.
  2. While pasta is boiling, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 4 min. 
  3. Stir in salsa, corn and peppers; simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
  4. Drain pasta. Add to chicken mixture; mix lightly. 
  5. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.
  6. Can garnish each serving with 1 tbsp chopped cilantro or 1 chopped green onion.


  1. Kraft knows you exist... this is the age of google. Right now you are in a folder somewhere that says "shredded Mexican cheese lover"

    also, you had me until "cilantro"

  2. Thanks for sharing it! Hearty and easy to put together. Earned kudos from 8 and 10 year old girls *and* works well as lunch leftovers.

    I'll pay closer attention and add cilantro next time. ;-)


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