- 2 c uncooked pasta (rotini works great)
- about a pound of defrosted chicken breast cut to bite size pieces (i used a bit less)
- 2 c (1lb) salsa
- 2 c (10oz) frozen corn
- 4 oz cream cheese (half a block)
- 1/4 tsp cumin
- couple dashes each of black and cayenne peppers
- shredded cheese
cook pasta as directed
meanwhile, cook chicken in med-lg oiled skillet till done
add salsa, corn, cream cheese and spice, simmer until corn is heated and cream cheese is melted, stirring occasionally
add drained pasta and about a handful of shredded cheese; stir in
top with more cheese and wait till its melted. I didn't cover it because there was still a lot of liquid from the salsa, but if it looks dry enough, cover.
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