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Cheesy Chicken and Salsa Skillet

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Course: Dinner
Cook Time: 30 minutes
Servings: 3


  • 2 cups whole grain penne pasta (uncooked)
  • 3 cups boneless, skinless chicken breasts (cut into bite-size pieces)
  • 3/4 cups salsa
  • 1 cup thawed frozen or canned corn
  • 1 large green pepper (cut into strips)
  • 1 cup Mexican style 2% milk four cheese (shredded)
  • Cooking spray


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


When it comes to meal planning, serve smaller portion sizes and include whole grains like this multi-grain pasta.
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