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Southwestern Cheesy Chicken Skillet
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- #69739
A simple skillet dinner made with chicken, elbow macaroni, Mexican cheese, spicy diced tomatoes, and sour cream.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
1 comment
ingredients
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
2 cups water
2 cups elbow macaroni pasta, uncooked
1/2 pound shredded Mexican cheese blend
1 can (10 ounce size) diced tomatoes with green chiles, undrained
1/2 cup sour cream
2 tablespoons chopped fresh parsley (optional)
directions
Heat a large, nonstick skillet over medium-high heat. Add the chicken and cook for 5-7 minutes or until cooked through. Stir the chicken occasionally.
Add the water to the skillet and bring to a boil. Stir in the elbow macaroni. Cover the skillet and reduce the heat to medium. Let simmer for 15 minutes or until the water is mostly absorbed.
Add the cheese and tomatoes to the skillet. Cook until the cheese is melted, stirring frequently.
Remove the skillet from the heat and stir in the sour cream until blended. Sprinkle with parsley before serving.
nutrition data
532 calories, 27 grams fat, 26 grams carbohydrates, 45 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
November 17, 2016
Good and easy. I did add some diced jalapenos for a little extra flavor. Needed a pinch of salt too.
Very interesting recipe. I am going to try it. It looks very good and mouth watering
July 16, 2013
Such a simple skillet meal! It took less time to cook the pasta and absorb the water than 15 minutes. I was really surprised, it was more like 6-7 minutes so watch it carefully. Without the spicy tomatoes this would have been a little on the bland side but just the tomatoes made that difference.
March 25, 2012
I was lazy and wanted an easy dinner. This was so easy but I really liked it. I liked that it didn't use some prefab mix of anything (unless you count the tomatoes but I don't). I did use my own blend of shredded cheese because I don't like pre-shredded cheese (full of that weird starch).