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Categories:Viewed: 6 - Published at: 5 years ago
Ingredients
- 4 small boneless skinless chicken breasts (1 lb.)
- 2 cups salsa
- 1-1/2 cups water
- 2 cups farfalle (bow-tie pasta), uncooked
- 1 cup frozen corn
- 1 cup frozen broccoli florets
- 1 cup KRAFT Shredded Mild Cheddar Cheese, divided
Method
- Cook chicken in large nonstick skillet on medium-high heat 4 min.
- on each side or until lightly browned on both sides.
- Add salsa and water; bring to boil.
- Stir in pasta; cover.
- Simmer on medium-low heat 13 to 15 min.
- or until pasta is tender and chicken is done (165 degrees F).
- Stir in vegetables and 1/2 cup cheese.
- Cook 5 min.
- or until vegetables are heated through and cheese is melted, stirring occasionally.
- Top with remaining cheese; cover.
- Remove from heat.
- Let stand 1 min.
- or until cheese is melted.
