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.
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.