Cheesy Chicken Salsa Skillet Food

CHEESY CHICKEN & SALSA SKILLET

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium heat 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.
• Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

CHEESY CHICKEN & SALSA SKILLET

Steps:

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

CHEESY CHICKEN ENCHILADA SKILLET

Steps:

• Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
• Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
• Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.

SALSA AND CORN CHEESY CHICKEN SKILLET

Steps:

• Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Sprinkle seasoning over chicken. Add chicken to skillet; cook 2 min. on each side. Remove chicken; set aside.
• Add rice, corn, water and 1/4 cup of the salsa to skillet; stir. Bring to boil. Return chicken to skillet; cover. Reduce heat to medium; cook 6 to 8 min. or until chicken is done (165ºF). Remove skillet from heat. Let stand, covered, 5 min. or until rice is tender and liquid is absorbed.
• Meanwhile, combine VELVEETA and remaining 1/4 cup salsa in microwaveable bowl. Microwave on HIGH 1 min.; stir. Microwave 30 sec. to 1 min. or until VELVEETA is melted and mixture is well blended. Serve over the chicken mixture.

SALSA CHICKEN SKILLET

Steps:

• In a large skillet, saute chicken in oil until no longer pink; drain and set aside. Coat skillet with cooking spray. Saute the mushrooms, green pepper, onion, celery and corn for 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add salsa and reserved chicken; heat through. Serve with rice. Top with cheese and sour cream.

SALSA CHICKEN SKILLET

Steps:

• In a large skillet, saute chicken in oil until no longer pink; drain and set aside.
• Coat skillet with nonstick cooking spray.
• Saute mushrooms, green pepper, onion, celery, corn and garlic for 6-8 minutes or until vegetables are tender.
• Add salsa and reserved chicken; heat through.
• Serve over rice.
• Top with cheese and sour cream.

CHEESY CHICKEN-PASTA SKILLET

Steps:

• Cook chicken in large nonstick skillet on medium-high heat 4 min. on each side or until lightly browned on both sides.
• Add salsa and water; bring to boil. Stir in pasta; cover. Simmer on medium-low heat 13 to 15 min. or until pasta is tender and chicken is done (165ºF).
• Stir in vegetables and 1/2 cup cheese. Cook 5 min. or until vegetables are heated through and cheese is melted, stirring occasionally. Top with remaining cheese; cover. Remove from heat. Let stand 1 min. or until cheese is melted.

MEXICAN CHICKEN & RICE

Steps:

• Place chicken in large skillet sprayed with cooking spray; top with salsa. Pour broth around chicken in skillet. Bring to boil on medium-high heat; cover. Simmer on medium-low heat 10 min. or until chicken is done (165ºF).
• Stir in rice; sprinkle with cheese.
• Simmer, covered, on low heat 5 min.