Salsa And Corn Cheesy Chicken Skillet Recipes

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CHEESY CHICKEN & SALSA SKILLET



Cheesy Chicken & Salsa Skillet image

I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date.

Provided by senseicheryl

Categories     One Dish Meal

Time 35m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 6

2 cups penne pasta, multi grain, uncooked
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 1/4 cups Taco Bell Home Originals thick 'n chunky salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup kraft shredded 2% mexican cheese blend

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 minutes. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 minutes or until chicken is cooked thoroughly, stirring occasionally.
  • Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 minute or until cheese is melted.

Nutrition Facts : Calories 378.4, Fat 3, SaturatedFat 0.6, Cholesterol 65.8, Sodium 563.4, Carbohydrate 57.1, Fiber 8.8, Sugar 3.5, Protein 33

ZESTY CHICKEN WITH CORN SALSA



Zesty Chicken with Corn Salsa image

Add zing to your chicken breasts with chili powder and ground cumin. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

2 teaspoons chili powder
2 teaspoons brown sugar
1 teaspoon ground cumin
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 tablespoons olive oil
1 can (7 oz) whole kernel sweet corn, drained
1/2 small red bell pepper, chopped
1/2 small cucumber, seeded and chopped
1/2 cup red kidney beans, rinsed and drained
3 tablespoons lime juice
1/4 teaspoon salt

Steps:

  • In cup, combine chili powder, brown sugar and cumin. Rub both sides of chicken breasts with the spice mixture.
  • In large skillet, heat oil over medium heat. Cook chicken in hot oil 12 minutes, turning occasionally, or until instant-read thermometer inserted in the thickest portion reads 160°F and juices run clear.
  • Meanwhile, in medium bowl, stir together corn, red pepper, cucumber, kidney beans, lime juice and salt.
  • Evenly divide corn salsa onto 4 plates. Top each with a chicken breast.

Nutrition Facts : Calories 320, Carbohydrate 19 g, Cholesterol 85 mg, Fiber 3 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 5 g, TransFat 0 g

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