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!
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
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.
Happy Chicken and Salsa Skillet-ing! 🙂