Cheesy Chicken & Salsa Skillet

2 cups multi-grain pasta, uncooked
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 1/4 cups salsa
1 cup corn
1 large green pepper, cut into thin strips
1 cup shredded cheese

Cook pasta as directed.

Heat large skillet on medium-heat heat. Add chicken; cook and stir 2 mins. Stir in salsa, corn, and peppers. Bring to boil. Simmer on medium-low heat for 10 mins or until chicken is done.

Drain pasta. Add chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min or until cheese is melted.

Easy Chicken & Cheese Enchiladas

1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup sour cream
1 cup salsa
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded cheese
6 tortillas
1 small tomato, chopped
1 green onion, sliced

1. Stir the soup, sour cream, salsa, and chili powder in a medium bowl.
2. Stir 1 cup of the salsa mixture with the chicken and cheese in a separate bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in a 11x8-inch baking dish. Pour the remaining salsa mixture over the filled tortillas. Cover the baking dish.
4. Bake at 350F for 40 mins or until the enchiladas are hot and bubbly.
5. Top with tomatoes and onions.

Salsa Chicken Enchiladas

Prep: 1o mins Bake: 40 mins Makes: 6 servings

1 jar (16 oz) salsa

1/2 cup sour cream

2 tsp chili powder

2 cups cooked shredded chicken

1/2 cup shredded cheese

6 flour tortillas

1. Stir 3/4 cup salsa, sour cream, and chili powder in a medium bowl.

2. Stir the salsa mixture, chicken, and cheese in a large bowl.

3. Spoon about 1/2 cup chicken mixture down the center of each tortilla. Roll up the tortilla and place seam-side up in a lightly greased 11x8-inch shallow baking dish. Pour over the remaining salsa over the filled tortillas. Cover the baking dish with tin foil.

4. Bake @ 350 F for 40 minutes or until the enchiladas are hot and bubbly.

Spicy Sausage Shells

1 lb sausage cut into 1/2 inch slices (or ground sausage)
1 cup coarsley chopped green peppers
3/4 cup coarsley chopped onions
1 3/4 cup (16 oz) jar salsa
1 3/4 cup (15 oz) can tomato sauce
2/3 pkg (16 oz) large pasta shells
1/2 cup shredded cheddar cheese

Start a pot of water for cooking the pasta. In a large saucepan over medium heat, cook sausage until no longer pink. Drain. Add green peppers and onions to saucepan; cook, stirring frequently, 3-5 mins, or until tender. Add salsa and tomato sauce, heat to boiling. Reduce heat, simmer, uncovered 15 minutes or until sausage is thoroughly cooked. Cook pasta. Toss pasta and sausage. Sprinkle with cheese. Makes 8-10 servings.