Mexican Pasta Skillet

I get home from the gym last night around 7:00 only to find the chicken breasts I planned on cooking for dinner were not fully defrosted. Frustrated not knowing what to make for dinner I decide to check my email. Makes total sense right? Well good thing I did because Shannon had emailed me a recipe she saw that made her think of me. Hmm...I kind of have all of those ingredients. Less than a half an hour later dinner was on the table!

1 pound cooked chicken, cut into 1" chunks
1 tablespoon olive oil
2 cups salsa
8 ounces tomato sauce
1 1/2 cups water
2 cups uncooked elbow macaroni
1 cup frozen corn
1 cup pepperjack cheese, shredded

1. In a large skillet heat, add olive oil and chicken. Cook about 2 minutes stirring constantly.
2. Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
3. Sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted.

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