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
- 1/2 cup Pace® Picante Sauce
- 1/4 cup milk
- 1 cup frozen whole kernel corn, thawed
- 1/4 cup shredded Cheddar cheese
Instructions
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Step 1
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.
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Step 2
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!
