Wednesday, March 30, 2011

Cheesy Chicken Tex-Mex Recipe

It's been awhile since I posted a recipe.  This one is delicious!

2 cups multigrain penne pasta - uncooked
1 lb. boneless chicken - cut into bite-size pieces
26 oz. jar of salsa
1 cup of corn
1 large green pepper-cut into strips
1 cup of shredded cheese - I use Monteray Jack with jalapeno

Cook pasta according to directions.
Spray skillet with cooking spray and cook chicken until no longer pink.
Stir in salsa, corn, and green pepper strips.
Bring to a boil and simmer on medium-low heat for 10 minutes.
Turn off heat.
Add drained pasta to the chicken mixture.  Mix.
Sprinkle cheese over the top.
Cover and let stand until cheese is melted.

Dinner is served!

In the skillet, before the cheese is added.

On the plate, with cheese.

This is a great recipe for a busy weeknight!


Trisha Morton said...


Becky B. said...

Yummmm!! This looks fantastic...I'll definitely try this one out! Thanks for sharing!

Scrappin Cheryl said...

This looks awesome!