Spicy salsa pasta
Updated: 2007-08-01 11:36
INGREDIENTS
- 1/2 pound spiral macaroni
- 1 tablespoon vegetable oil
- 3/4 pound chicken tenders, cut into 1-inch pieces
- 1 cup frozen corn
- 2 scallions, thinly sliced
- 1 cup chunky salsa
- 1 1/2 cups shredded Monterey Jack cheese
DIRECTIONS
- 1. Cook pasta in large pot of salted boiling water 6 to 8 minutes until al dente; drain.
- 2. Meanwhile, heat oil in large skillet over medium-high heat. Sautéchicken until cooked about 3 minutes. Stir in corn and scallions; cook 2 minutes. Remove from heat.
- 3. Drain pasta. Return pasta to pot. Add chicken mixture, salsa, and 1 cup cheese. Toss. Serve sprinkled with remaining cheese.
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