Cheesy Chicken and Salsa
A Skillet Dinner
in an e-mail...from Kraft Foods.
I tweaked the meal to use my
bountiful garden harvest.
I prepped all the food before getting started.
All in little bowls.
It was like I was on the Food Network...
except I did all the work!
*2 Cups Rotini Pasta (penne)
1 Chicken Breast cut into bite-sized pieces
*1 Onion chopped
*2 Ears of Corn removed kernels with knife (frozen)
1-2 Green Pepper cut in strips and halved
*1 Can Black Beans drained
*1 1/2 Cups Salsa (I used Pace) (taco bell)
1 Cup Mexi Cheese Blend (made with 2% milk)
First get the water ready for the Pasta.
Spray a large skillet with Pam.
Add chicken and onions.
Saute for 2 minutes and add everything else
Except: Beans, Fresh Tomato, and Cheese
Bring all to a boil.
Reduce heat to med-low.
Cover and stir occasionally for 10 minutes.
Add Pasta to boiling water.
In the last 2 minutes add Black Beans and Tomato.
Continue to simmer.
Add drained Rotini Pasta.
Remove from heat.
Top with Cheese.
in less than a half hour!
This meal is under 500 calories.
*all asterisks show additions or changes I made
to the original recipe...
their suggestions in ( )...