Recipe 1343 - Skillet Chicken and Pasta
Recipe 1343 - Skillet Chicken and Pasta
(by Shirley McNevich)
2 cups cooked penne pasta
1lb. boneless/skinless chicken breasts (cut into bite sized pieces)
1 1/4 cups chunky salsa (mild, medium or hot)
1 cup canned whole kernel corn (drained)
1 green bell pepper (washed and chopped)
1 cup shredded Monterey Jack cheese
salt and pepper
Cook and drain pasta according to box directions--set aside. In a
greased skillet over medium heat add chicken pieces. Salt and pepper
chicken to your taste, then brown chicken. Add salsa, corn and
chopped green pepper to the chicken--stir and bring to a boil. Once
boiling, turn heat back to simmer, then simmer for 15 minutes while
lightly stirring. Add drained pasta to chicken mixture--stir. Sprinkle the
shredded cheese on top--put a lid on and keep heat on simmer until
cheese melts.
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About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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