• 4servings
  • 25minutes
  • 460calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, E
MineralsFluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups multi-grain rotini pasta , uncooked

  2. 1 lb. boneless skinless chicken breast s, cut into bite-size pieces

  3. 1-1/4 cups tomatillo salsa

  4. 1 pkg. (10 oz.) frozen corn

  5. 1 large green pepper , cut into thin strips, then cut in half

  6. 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Instructions Jump to Ingredients ↑

  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; simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.

  3. DRAIN pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.


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