Cheesy Chicken And Salsa Skillet Recipes

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CHEESY SALSA AND CHICKEN PASTA SKILLET



Cheesy Salsa and Chicken Pasta Skillet image

This Cheesy Salsa and Chicken Pasta Skillet is warm, hearty comfort food that's ready in 30 minutes! Perfect for busy weeknights when you want to get your protein and veggies in without a lot of preparation!

Provided by A Kitchen Addiction

Categories     Main Dish

Number Of Ingredients 14

2 C uncooked whole grain pasta of your choice
1 tbsp olive oil
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 tsp salt
1 tsp onion powder
1/4 tsp black pepper
1 garlic clove, minced
1 1/2 C chunky salsa of your choice (If your salsa doesn't have much liquid, you may need an additional 1/2 cup of salsa)
1 C fresh or frozen and thawed sweet corn
1/2 C chopped green pepper
1/2 C chopped red pepper
1 C cooked black beans
1/4 C red onion, coarsely chopped
1 1/2 C shredded cheese, I used a combination of cheddar and mozzarella

Steps:

  • Cook pasta according to package directions. Remove from heat. Drain and cover.
  • While pasta is cooking, drizzle olive oil in a large skillet. Add chicken and sprinkle with salt, onion powder, black pepper, and garlic. Cook over medium-high heat until lightly pink.
  • Stir in salsa, corn, green pepper, red pepper, black beans, red onion and 1 1/4 cup cheese. Bring to a boil and allow to simmer on medium-low heat for 5 minutes, or until chicken reaches 165 degrees F.
  • Stir in pasta. Sprinkle with remaining 1/4 cup cheese and let stand for 5 minutes to allow sauce to thicken before serving.

SALSA CHICKEN SKILLET



Salsa Chicken Skillet image

Diced chicken and veggies are stirred with spicy salsa to create this satisfying skillet dish from field editor LaDonna Reed of Ponca City, Oklahoma.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
2 teaspoons canola oil
1/2 pound fresh mushrooms, sliced
1 medium green pepper, chopped
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup frozen corn, thawed
1 garlic clove, minced
2 cups salsa
2 cups hot cooked rice
1/4 cup shredded reduced-fat cheddar cheese
1/2 cup reduced-fat sour cream

Steps:

  • In a large skillet, saute chicken in oil until no longer pink; drain and set aside. Coat skillet with cooking spray. Saute the mushrooms, green pepper, onion, celery and corn for 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Add salsa and reserved chicken; heat through. Serve with rice. Top with cheese and sour cream.

Nutrition Facts : Calories 355 calories, Fat 7g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 649mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges

EASY CHEESY SKILLET CHICKEN



Easy Cheesy Skillet Chicken image

Cheesy chicken recipe that uses only 4 ingredients, practically cooks by itself and makes its own gravy!

Provided by Diane Mick

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can evaporated milk
6 slices American processed cheese, cut into 1-inch pieces

Steps:

  • In a large skillet, brown chicken on both sides. In the meantime, in a medium bowl combine the soup, milk and cheese. Mix together. When chicken is browned, pour mixture over chicken pieces. Cook over medium low heat until chicken is done and juices run clear. Serve.

Nutrition Facts : Calories 350.8 calories, Carbohydrate 12.4 g, Cholesterol 106.7 mg, Fat 15.9 g, Protein 37.7 g, SaturatedFat 8.6 g, Sodium 938 mg, Sugar 8.4 g

CHEESY CHICKEN ENCHILADA SKILLET



Cheesy Chicken Enchilada Skillet image

This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.

Provided by Anna Stockwell

Categories     30 Days of Groceries     Chicken     Dinner     Salsa     Sour Cream     Bean     Cheese     Garlic     Quick & Easy     Bake

Yield 4-6 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
1 (16-ounce) jar medium red salsa
1/2 cup sour cream, plus more for serving
4 corn tortillas, torn into quarters
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
1 (15.5-ounce) can black beans, drained, rinsed
1 cup shredded Mexican cheese blend
Pickled jalapeños and cilantro (for serving; optional)

Steps:

  • Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
  • Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
  • Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.

CHEESY CHICKEN & SALSA SKILLET



Cheesy Chicken & Salsa Skillet image

Turn regular chicken into salsa chicken with our Cheesy Chicken and Salsa Skillet recipe! See how to make this Healthy Living salsa chicken dish here.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings, 2 cups each

Number Of Ingredients 6

2 cups multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups TACO BELL® Thick & Chunky Salsa
1 cup frozen corn
1 large green pepper, cut into strips
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium heat 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
  • Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Nutrition Facts : Calories 300, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g

CHEESY CHICKEN & SALSA SKILLET



Cheesy Chicken & Salsa Skillet image

I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date.

Provided by senseicheryl

Categories     One Dish Meal

Time 35m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 6

2 cups penne pasta, multi grain, uncooked
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 1/4 cups Taco Bell Home Originals thick 'n chunky salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup kraft shredded 2% mexican cheese blend

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 minutes. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 minutes or until chicken is cooked thoroughly, stirring occasionally.
  • Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 minute or until cheese is melted.

Nutrition Facts : Calories 378.4, Fat 3, SaturatedFat 0.6, Cholesterol 65.8, Sodium 563.4, Carbohydrate 57.1, Fiber 8.8, Sugar 3.5, Protein 33

SALSA AND CORN CHEESY CHICKEN SKILLET



Salsa and Corn Cheesy Chicken Skillet image

An ingredients list that includes frozen corn, ready-made salsa and instant rice makes this cheesy chicken skillet as quick to prepare as it is tasty.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 7

4 small boneless skinless chicken breasts (1 lb.)
1 tsp. adobo seasoning
2 cups instant brown rice, uncooked
1 pkg. (10 oz.) frozen corn, thawed
1-1/2 cups water
1/2 cup TACO BELL® Thick & Chunky Salsa, divided
1/4 lb. (4 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes

Steps:

  • Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Sprinkle seasoning over chicken. Add chicken to skillet; cook 2 min. on each side. Remove chicken; set aside.
  • Add rice, corn, water and 1/4 cup of the salsa to skillet; stir. Bring to boil. Return chicken to skillet; cover. Reduce heat to medium; cook 6 to 8 min. or until chicken is done (165ºF). Remove skillet from heat. Let stand, covered, 5 min. or until rice is tender and liquid is absorbed.
  • Meanwhile, combine VELVEETA and remaining 1/4 cup salsa in microwaveable bowl. Microwave on HIGH 1 min.; stir. Microwave 30 sec. to 1 min. or until VELVEETA is melted and mixture is well blended. Serve over the chicken mixture.

Nutrition Facts : Calories 430, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g

CHEESY CHICKEN AND SALSA SKILLET



Cheesy Chicken and Salsa Skillet image

Chunks of chicken simmered in salsa with corn and green pepper are blended with cooked penne pasta then topped with shredded Mexican-style cheese.

Provided by Kraft

Categories     Kraft Natural Shredded Cheese

Time 30m

Yield 4

Number Of Ingredients 6

2 cups multi-grain penne pasta, uncooked
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 ¼ cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into strips
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
  • Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Nutrition Facts : Calories 422.3 calories, Carbohydrate 45.7 g, Cholesterol 80.9 mg, Fat 7.5 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 3.4 g, Sodium 861.3 mg, Sugar 5.6 g

EASY-CHEESY SALSA CHICKEN



Easy-Cheesy Salsa Chicken image

This is such a simple dish to make. No measuring needed. Just add the ingredients to your liking. I have made this with Spanish Rice before and it is great, or just plain rice works too. Refried Beans, complete the menu.

Provided by Becky in Wisconsin

Categories     Chicken

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 4

4 boneless skinless chicken breasts
olive oil, enough to brown the chicken in
salsa, I use Pace, but whatever your favorite is will work
shredded cheddar cheese, for topping (Monterey Jack works well too, so would Pepper Jack)

Steps:

  • Flatten Chicken Breasts so they are of equal thickness for even cooking.
  • In stir-fry skillet or any deep frying pan (with lid), heat your Olive Oil.
  • Add the Chicken Breasts and brown on both sides until no longer pink inside.
  • Pour over salsa to your liking. I use about a half a 16 oz. jar. I also add a little water to tone down the heat, (hubby can't handle spice).
  • Cover and simmer chicken in salsa for about half-hour to 45 minutes.
  • Top with cheese to serve.

Nutrition Facts : Calories 269, Fat 6.1, SaturatedFat 1.3, Cholesterol 151, Sodium 273.8, Protein 50.1

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