Salsa Chicken and Pasta


What You’ll Require

2 cups macaroni elbows (or any pasta of your preference)
1 cup salsa
1 lb chicken breast
1 cup frozen corn

Make It

Bring salted water to a boil, add pasta.
Cook for 7 minutes or until pasta is tender.
Add sliced chicken breast to a well oiled pan.
Cook for 2 minutes on each side. Add corn.
When corn is cooked add in your salsa and mix it well.
Drain your pasta and transfer all ingredients to a large pan.
Continue cooking until chicken is fully cooked, plate and enjoy.

OPTIONAL: top with cheese.
NUTRITIONAL INFO: Per 1 portion (1/3rd this recipe): 545 calories

This recipe is the perfect easy and cheap Sunday evening dinner. If I had it I would have definitely added cheese on top, just keep in mind adding cheese would increase the cost and increase the calories. One thing I added that I didn’t include in the recipe was a little dash of cayenne pepper. You are welcome to try this, I tend to add cayenne pepper to all of my recipes so unless it’s absolutely essential I won’t include it in the ingredient list. Cayenne pepper is great for adding an extra pop of spice and it also boosts your metabolism!