Spicy Cheesy Mexican Chicken Pasta Skillet Recipes

ONE PAN CHICKEN ENCHILADA SKILLET

Steps:

• In a large skillet (12-inch), add the rotisserie chicken. Sprinkle with the cumin and oregano. Ad the enchilada sauce, salsa, and water. Bring mixture to a simmer over medium heat for a couple of minutes to let the sauce thicken and the chicken to heat through.
• Stir in the tortilla strips and sprinkle with the cheese. Remove from heat and let the cheese melt from the heat.
• Top with sour cream (and guacamole if desired) in the center and sprinkle with green onions. Serve immediately.

MEXICAN CHICKEN SPAGHETTI RECIPE - (4.6/5)

Steps:

• In a large frying pan melt the 1/2 stick of butter, cut the chicken into bite size pieces and saute in the butter. When no longer pink inside add the chopped onions and chopped green pepper, I only cook the onion and green pepper for a couple minutes I like them a little crunchy. Your choice! Salt and pepper to your taste. Boil spaghetti in a large pan of water. Cook according to the package. Drain the pasta after cooked and discard the water. DO NOT RINSE! Set cooked pasta aside. Add the tomatoes, soup, and spaghetti to the sautéed chicken, onion and green pepper mixture and gently fold. Add the cheese and stir together, mixing well add salt and pepper to your taste. Heat until cheese is thoroughly melted, but be careful not to BURN. Garnish with fresh grated Parmesan cheese and serve with salad and garlic bread!

SPICY SKILLET CHICKEN

Steps:

• In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
• In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
• Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

SPICY 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, chili powder, garlic powder 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.

SKILLET SPICY MEXICAN CHICKEN

Steps:

• Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken breast halves.
• Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
• Stir in beans, corn and salsa. Heat to boiling; reduce heat.
• Cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro if desired.

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.

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.