Southwestern - Shells and White Cheddar - Ground Chicken

(4 Ratings)
Recipe Yield: 4 Servings

Ingredients

  • 1 package (6.2 ounces) PASTA RONIĀ® Shells and White Cheddar
  • 2 cups water
  • 2 tablespoons of margarine, butter or spread with no trans fat
  • 1 cup salsa
  • 3/4 pound ground chicken, cooked and drained
  • 1 cup frozen or drained canned corn
  • 1 garlic clove, minced or pressed
  • 1 teaspoon chili powder
  • 1/3 cup chopped green onions
  • 1/4 cup pitted ripe olive slices
  • 2 tablespoons chopped cilantro (optional)

Preparation Steps

  1. In a medium saucepan, bring to a boil: 2 cups water, 2 tablespoons margarine. Reduce heat to medium.
  2. Slowly stir in pasta. Boil uncovered 12 to 14 minutes, stirring frequently. Most of water
  3. Stir in salsa (instead of milk), Special Seasonings, cooked chicken, corn, garlic, and chili powder. Return to a boil. Boil 1 to 2 minutes or until pasta is tender. Stir in green onions and olives. Let stand 3 to 5 minutes to thicken. Sprinkle with cilant