Recipe – Chicken and Salsa Skillet

This is one of those recipes that I can always count on remembering all of the ingredients when I spontaneously hit the store without a grocery list in hand (which happens to be more and more often lately).

I wish I was better at meal planning as it seems we’ve eaten this and spaghetti quite a bit lately, but alas!  ‘Tis the season of life.

I hear it doesn’t slow down until the Happy Hubby and I are Empty Nesting-it!

And by then we will probably be too old and too pudding-brained to even know what a grocery list is.

So, if you’re looking for something quick and easy to make, and delicious to eat, this is for you!

Chicken and Salsa Skillet

Ingredients –

2 cups multi-grain pasta, cooked according to package directions (I used the pasta that says it’s made with vegetables because even if it’s only made with like .2% veggies, hey – it’s veggies)

1 lb boneless skinless chicken breasts, cut into bite-size pieces

1 1/4 cups salsa (I usually have to use an entire jar or so)

1 cup frozen corn, thawed

1 large green pepper, cut into strips

1 cup Mexican-style Shredded Cheese

Directions –

1.  Cook chicken in skillet with a little bit of oil for a few minutes.

2.  Stir in salsa, corn, and peppers.  Bring to a boil.

3.  Simmer on low hear for about 10 minutes, or until chicken is done, stirring occasionally.

4.  Add cooked pasta.  Stir everything together.  Top with shredded cheese.

Happy Chicken and Salsa Skillet-ing! 🙂