Cheesy Rotini & Chicken Skillet
Sauteed chicken. rotini and corn are coated in a flavorful sauce made from Cheddar cheese soup and picante sauce.
Ingredients
4 cups cooked rotini (spiral) pasta (from about 2 cups/8 ounces dry)
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 teaspoon chili powder
1 tablespoon olive oil
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
0.5 cup Pace® Picante Sauce
0.25 cup milk
1 cup frozen whole kernel corn, thawed
0.25 cup shredded Cheddar cheese
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 teaspoon chili powder
1 tablespoon olive oil
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
0.5 cup Pace® Picante Sauce
0.25 cup milk
1 cup frozen whole kernel corn, thawed
0.25 cup shredded Cheddar cheese
Instructions
While the rotini is cooking, season the chicken as desired. Sprinkle the chicken with the chili powder. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
Stir in the soup, picante sauce, milk and corn and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Add the rotini and cheese and toss to coat. Cook until the mixture is hot. Season to taste. Spoon into a serving dish or serve right from the skillet!
Stir in the soup, picante sauce, milk and corn and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Add the rotini and cheese and toss to coat. Cook until the mixture is hot. Season to taste. Spoon into a serving dish or serve right from the skillet!
Cheesy Rotini & Chicken Skillet
Sauteed chicken. rotini and corn are coated in a flavorful sauce made from Cheddar cheese soup and picante sauce.
Directions
Print
While the rotini is cooking, season the chicken as desired. Sprinkle the chicken with the chili powder. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.Stir in the soup, picante sauce, milk and corn and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Add the rotini and cheese and toss to coat. Cook until the mixture is hot. Season to taste. Spoon into a serving dish or serve right from the skillet!
Ingredients
4 cups cooked rotini (spiral) pasta (from about 2 cups/8 ounces dry)1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces1 teaspoon chili powder1 tablespoon olive oil1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup0.5 cup Pace® Picante Sauce0.25 cup milk1 cup frozen whole kernel corn, thawed0.25 cup shredded Cheddar cheese
Lemon Honey Chicken and Stuffing
This lemony honey chicken and stuffing rec...
Creamy Chicken and Vegetables
Sautéed chicken breasts and a medley of v...
Spicy Almond Coconut Rice
Plain rice is good, but this sweet and spi...
Chicken Dijon in Pastry Shells
Elegant, easy and exquisite, individual pu...