Tex-mex Recipe

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Samantha Bideau


This recipe is one of my mom's favorite. It has even better flavor when I use my home made salsa.

☆☆☆☆☆ 0 votes
4-5 servings
Stove Top


2 c
penne pasta, uncooked
1 1/2 lb
boneless skinless chicken breasts, cut in cubes
1 1/4 c
thick 'n chunky salsa
1 c
frozen corn, thawed
1 large
green pepper, cut into slices
1 c
shredded reduced fat 4 cheese mexican style cheese


1Cook pasta as directed on package.
2Meanwhile, heat a 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 o boil. Simmer on medium low heat 10 minutes or until chicken is cooked through.
3Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 minute or until cheese is melted.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American