This pasta dish combines ready-to-use frozen veggies, gooey cheese and zesty salsa all in one skillet.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
2 cups salsa
1-1/2 cups water
2 cups farfalle (bow-tie pasta), uncooked
1 cup frozen corn
1 cup frozen broccoli florets
1 cup KRAFT Shredded Mild Cheddar Cheese, divided
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Let's Make It
Cook chicken in large nonstick skillet on medium-high heat 4 min. on each side or until lightly browned on both sides.
Add salsa and water; bring to boil. Stir in pasta; cover. Simmer on medium-low heat 13 to 15 min. or until pasta is tender and chicken is done (165ºF).
Stir in vegetables and 1/2 cup cheese. Cook 5 min. or until vegetables are heated through and cheese is melted, stirring occasionally. Top with remaining cheese; cover. Remove from heat. Let stand 1 min. or until cheese is melted.
Substitute cooked and drained lean ground beef for the browned chicken.
Serve with a mixed green salad topped with your favorite KRAFT Dressing, such as CATALINA.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 59g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.