Thursday, November 4, 2010

Tomatillo Salsa Chicken Skillet

2 cups rotini pasta
1 lb boneless skinless chicken breasts, cut into bite sized pieces (make sure to season)
1-1/4 cups tomatillo salsa
1 pkg corn (I used whole kernel corn in a can)
1 large green pepper, cut into small cubes
1 cup Mexican style shredded cheese (I used more)
*I also used some sour cream to make it a little bit more creamy*

1. Cook pasta as directed on package
2.  Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat.  Add chicken; cook and stir 4 min.  Stir in salsa, corn and peppers and sour cream if using; simmer on medium-low heat for 10 min or until chicken is done, stirring occasionally.
3.  Drain pasta.  Add to chicken mixture; mix lightly.  Top with cheese.

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