Chicken breasts and a prepared pasta salad come together deliciously with corn and sliced green peppers in this easy 35-minute skillet dish.
What You Need
Original recipe yields 4 servings
1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1/8 tsp. ground red pepper (cayenne)
1 pkg. (7.35 oz.) KRAFT Classic Ranch with Bacon Pasta Salad
2 cups water
1 large green pepper, cut into strips
1 can (8.75 oz.) corn, drained
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Let's Make It
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 to 7 min. on each side or until evenly browned on both sides. Sprinkle with red pepper.
Add Pasta, Seasoning and water; stir. Cover; cook on medium heat 7 to 9 min. or until pasta is tender.
Remove chicken from skillet; set aside. Add green peppers and corn to pasta mixture in skillet; mix well. Top with chicken; cook, covered, 5 min. or until heated through. Sprinkle with Croutons and Parmesan.
Serve this warm pasta dish with your favorite Tex-Mex toppings, such as KRAFT 2% Milk Shredded Cheese, pitted black olives, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/2 cups each
* 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.