Gluten Free Cheesy Tex-Mex Chicken Penne


3 Cups Gluten Free Penne, Uncooked

1 lb. Boneless Chicken Breast Cut Into Bite-Sized Pieces

1 1/4 Cups Nana Pat’s Spicy Salsa 

1 Large Green Sweet Pepper, Cut Into Thin Strips

1 Cup Peaches And Cream, Frozen Corn

1 Tablespoon BBQ Sauce

1 Can Aylmer’s Accents, Tomatoes With Herbs

2 Cups Shredded Kraft Tex-Mex Cheese


Cook penne in a large pot of salted water, until pasta is al dente.

Meanwhile in a large skillet, cook chicken over med-high heat about 2 minutes.

Add salsa, peppers, corn and stir to mix.

Add tomatoes and BBQ sauce.

Bring to a boil, then simmer for 10 minutes until chicken is cooked.

Drain pasta.

Add to chicken mixture.

Pour into 13 x 9” baking dish.

Sprinkle with the cheese.

Cover with foil and let rest for 1 minute cheese is melted.

This recipe can be made ahead, cover with plastic wrap-then foil and refrigerate overnight.

Preheat oven to 300 degrees-remove plastic wrap and foil, and heat until contents are bubbly.

Note: this recipe yields 4/5 servings, but can be easily doubled to 8/10 servings.

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