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!
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
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