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Skillet Cheese and Salsa Chicken


  • 16 oz penne pasta, uncooked
  • 2 tsp. extra virgin olive oil
  • 1 lb boneless skinless chicken thighs cut into bite size pieces
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  • 1-1/4 cups thick and chunky salsa plus 1/4 cup for cheese mixture (my favorite is Ortega)
  • 1 cup corn, thawed if frozen and drained if canned
  • 1 green bell pepper, coarsely chopped
  • 8 oz Velveeta Mild Mexican cheese, cubed
  • 1/4 cup green onions, chopped, for garnish


Cook pasta al dente as directed on package.

Meanwhile, heat the oil in a large skillet on medium high heat and 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 done, stirring occasionally.

Meanwhile, melt cheese with remaining 1/4 cup salsa in a small saucepan.

Drain pasta. Add pasta to chicken and mix lightly. Evenly top with melted cheese and mix lightly again.

Garnish with green onions and serve.

By Deeli from Richland, WA


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