Time: 35 Min
Serves 4
Ingredients:
2 cups medium shell pasta
1 lb boneless skinless chicken breasts, cut into bit size pieces
1 jar thick 'n' chunky salsa
1 10 oz. package frozen corn
4 oz cream cheese, cubed
1/4 tsp cumin
1 cup Mexican style shredded cheese
Directions:
Cook pasta as directed on package.
Meanwhile, cook and stir chicken in large, nonstick skillet sprayed with cooking spray on medium-high, 6 min or until done.
Add next four ingredients . Mix well.
Simmer on medium-low heat until cream cheese is melted, stirring occasionally.
Drain pasta, add to chicken mixture in skillet with 1/2 cup shredded cheese.
Simmer 3 min or until cheese is melted, stiffing occasionally.
Top with remaining cheese, cover.
Remove from heat. Let stand until cheese is melted.
Serve immediately. Enjoy!
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