Cheesy Chicken and Salsa Skillet Recipe

Recipesfull introduces to you: Popular Recipes. (Cheesy Chicken and Salsa Skillet Recipe). Chunks of chicken simmered in salsa with corn and green pepper are blended with cooked penne pasta then topped with shredded Mexican-style cheese.

Brief

Prep 30 mins

Total: 30 mins

Servings: 4

Yield: 4 servings

Cheesy Chicken and Salsa Skillet Recipe

Ingredients

2 cups multi-grain penne pasta

uncooked

1 pound boneless skinless chicken breasts

cut into bite-size pieces

1 ¼ cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

1 cup frozen corn

thawed

1 large green pepper

cut into strips

1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Tips

Directions

Step 1

Cook pasta as directed on package omitting salt.

Step 2

Meanwhile heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done stirring occasionally.

Step 3

Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Nutritional Information

Cheesy Chicken and Salsa Skillet Recipe

Servings Per Recipe:4

Calories: 422.3

% Daily Value *

Protein: 44.1g 88%

Carbohydrates: 45.7g 15%

Dietary Fiber: 4.4g 17%

Sugars: 5.6g

Fat: 7.5g 11%

Saturated Fat: 3.4g 17%

transfattyacid: 0g

Cholesterol: 80.9mg 27%

Sodium: 861.3mg 36%

solublefiber: 0.4g

insolublefiber: 1.3g

monosaccharides: 1.4g

disaccharides: 1g

othercarbs: 6.4g

monoFat: 0.4g

polyFat: 0.5g

water: 154.1g

ash: 1.5g

Vitamin A Iu: 255.5IU 5%

Vitamin are: 29.8RE

Vitamin acarotenoid: 23RE

Vitamin aretinol: 6.8RE

Vitamin acarotene: 105.4mcg

Vitamin B1Thiamin: 0.1mg

Vitamin B2riboflavin: 0.1mg

Vitamin B3niacin: 13.6mg

Niacin Equivalents: 19mg 95%

Vitamin B6: 0.8mg 39%

Vitamin B12: 0.4mcg 7%

Vitamin C: 37mg 62%

Vitamin ealphaequivalents: 0.3mg

Vitamin eiu: 0.5IU 2%

Vitamin emg: 0.3mg

Folate: 23.4mcg 6%

Vitamin k: 3.4mcg 4%

pantothenicacid: 1.1mg 11%

boron: 65.8mg

Calcium: 18.2mg 2%

copper: 0.1mg 4%

Iron: 1.1mg 6%

Magnesium: 43.3mg 11%

manganese: 0.1mg 6%

phosphorus: 259.1mg 26%

Potassium: 447.5mg 13%

selenium: 20.5mcg 29%

zinc: 1.1mg 7%

40butyric: 0g

60caprioc: 0g

80caprylic: 0g

100capric: 0g

120lauric: 0g

140myristic: 0g

160palmitic: 0.3g

180stearic: 0.1g

161palmitol: 0g

181oleic: 0.4g

201eicosen: 0g

221erucic: 0g

182linoleic: 0.4g

183linolenic: 0g

184stearidon: 0g

204arachidon: 0g

205epa: 0g

225dpa: 0g

226dha: 0g

omega3fattyacid: 0g

omega6fattyacid: 0.4g

alanine: 1.6g

arginine: 1.7g

cystine: 0.4g

glycine: 1.4g

histidine: 0.9g

isoleucine: 1.4g

leucine: 2.1g

lysine: 2.3g

methionine: 0.8g

phenylalanine: 1.1g

proline: 1.2g

serine: 1g

threonine: 1.2g

tryptophan: 0.3g

tyrosine: 0.9g

valine: 1.4g

alcohol: 0g

caffeine: 0mg

pyramidmeat: 0

exchangeveryleanmeat: 0

energy: 172

asparticacid: 2.5g

glutamicacid: 4.2g

Thiamin: 0.1mg 9%

riboflavin: 0.1mg 9%

fluoride: 6.8mg

pyramidvegetables: 0

exchangestarch: 0

iodine: 0.4mcg

molybdenum: 2.1mcg 3%

exchangevegetables: 0

phytosterols: 3.7mg

addedsugar: 0g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.