Salsa And Corn Cheesy Chicken 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 SALSA AND CHICKEN PASTA SKILLET

Steps:

• Cook pasta according to package directions. Remove from heat. Drain and cover.
• While pasta is cooking, drizzle olive oil in a large skillet. Add chicken and sprinkle with salt, onion powder, black pepper, and garlic. Cook over medium-high heat until lightly pink.
• Stir in salsa, corn, green pepper, red pepper, black beans, red onion and 1 1/4 cup cheese. Bring to a boil and allow to simmer on medium-low heat for 5 minutes, or until chicken reaches 165 degrees F.
• Stir in pasta. Sprinkle with remaining 1/4 cup cheese and let stand for 5 minutes to allow sauce to thicken before serving.

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 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 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.

SALSA CHICKEN SKILLET

Steps:

• heat oil in large skillet on med-high. add chicken, cook for 5 minute each side, remove and cover to keep warm.
• add salsa, water, corn and ricotta cheese to skillet, mix well. stir in rice and top with chicken. sprinkle with cheese and cover skillet with lid. let stand 5 minutes on stove top.

SALSA CHICKEN SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes on each side or until cooked through. Remove chicken from skillet; cover to keep warm.
• Add salsa, water, corn and ricotta cheese to skillet; mix well. Bring to boil. Stir in rice. Top with chicken; sprinkle with mozzarella cheese. Cover. Remove from heat. Let stand 5 minutes.

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.