Mexican Chicken-Pasta Skillet

Chunky salsa and a blend of Mexican-style cheeses gives this easy chicken and pasta skillet a taste of Mexico.

Preparation time

  • Prep Time 30min.
  • Total Time 30min.
  • Servings 6 servings


  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1 green pepper, chopped
  • 1 small onion, cut into thin wedges
  • 1 cup canned corn
  • 2 cans (8 oz. each) tomato sauce
  • 1 cup TACO BELL® Thick Chunky Salsa
  • 2 cups farfalle (bow-tie pasta), cooked
  • 1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese


  1. Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add vegetables, cook 5 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
  2. Add tomato sauce, salsa and pasta, cook 5 min. or until heated through, stirring occasionally.
  3. Stir in 1 cup cheese, top with remaining cheese. Cover, let stand 2 min. or until cheese is melted.