Cheesy Mexican Chicken Pasta Skillet Recipes

MEXICAN CHICKEN-PASTA SKILLET

Steps:

• 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.
• Add tomato sauce, salsa and pasta; cook 5 min. or until heated through, stirring occasionally.
• Stir in 1 cup cheese; top with remaining cheese. Cover; let stand 2 min. or until cheese is melted.

CHEESY MEXICAN CHICKEN ALFREDO

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet over medium heat, cook the chicken, onion, green pepper and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in 1-3/4 cups cheddar cheese, Parmesan cheese, salsa, milk and taco seasoning. , Drain pasta; toss with chicken mixture. Divide between two greased 8-in. square baking dishes. , Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheddar cheese., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.

CHEESY MEXICAN CHICKEN & PASTA SKILLET

Steps:

• Cook and stir chicken in large nonstick skillet on medium-high heat 3 min. or until lightly browned.
• Stir in water and salsa. Bring to boil. Stir in macaroni; cover. Simmer on medium heat 10 min. or until macaroni is tender, stirring after 5 min.
• Add corn, cumin and 1 cup cheese; stir. Cook 2 min. or until corn is heated through and cheese is melted, stirring frequently. Top with remaining cheese and cilantro. Remove from heat; let stand 5 min.

CHEESY MEXICAN CHICKEN

Steps:

• Combine the black and red pepper, paprika and garlic powder.
• Sprinkle evenly over chicken.
• Melt butter in a large skillet over medium-high heat.
• Add chicken and cook for 5-6 minutes on each side or until golden brown.
• Remove from heat.
• Top with chiles and cheese.
• Cover and let stand 2-3 minutes or until cheese melts.
• Sprinkle with additional paprika.
• (optional).

CHEESY CHICKEN PEPPER PASTA

Steps:

• In a large skillet over medium heat, warm olive oil and add chicken; saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp; cover and simmer.
• In a medium saucepan over high heat, combine milk, butter, cheese and garlic; stir constantly for about 10 minutes to avoid burning. Sauce should now have a thickened sauce-like consistency; if not, add cornstarch in 1 teaspoon increments until desired consistency is reached.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste.
• Pour sauce over hot pasta; serve.

CHEESY LEMON-CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
• While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
• Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
• Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

EASY CHEESY CHICKEN & PASTA VEGGIE SKILLET

Steps:

• Spray a non-stick skillet with cooking spray and cook chicken until juices run clear and chicken is no longer pink;drain.
• Add soup and 2 cups of water.
• Bring to a boil.
• Stir in 2 cups of shells macaroni.
• Reduce heat to medium-low;cover with tight-fitting lid.
• Simmer 12 minutes or until macaroni shells are tender.
• Add the Velveeta, thawed vegetables, mushrooms and cumin; stir until the Velveeta is melted and the vegetables are heated through.
• Let stand 5 minutes before serving.
• Add a little bit of crushed red pepper to the dish if you'd like it to have a bit of a kick!