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| caleries 450; 9g fat (4g sat); 85mg cholesterol; 850mg sodium; 49g carb; 6g fiber; 5g sugars; 42g protein; | |||||
| Ingredients: | |||||
| 2 cups | mulitgrain penne pasta, uncooked | ||||
| 1 lb | boneless skinless chicken breasts, cut into bite size pieces | ||||
| 1 1/4 cups | salsa | ||||
| 1 cup | frozen corn, thawed | ||||
| 1 large | green pepper, cut into short strips | ||||
| 1 cup | shredded four cheese mexican cheese | ||||
| Directions: | |||||
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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 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is cooked through, stirring occasionally. Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted. |
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