Quick Salsa Chicken
Slice a couple of sweet red peppers and a red onion into thin strips. Saute until tender in a large fry pan.
Boil about 2 cups of penne pasta. (Or more if you want left overs.)
Add about 2 cups (I'm guess-stimating) bite-sized chunks of cooked chicken to the peppers/onions. (I do this dish after we've had a bbq chicken from the grocery store the night before and use the leftover meat from it, or you can cook off a chicken breast or two and chop it up.)
Sprinkle with a bit of taco seasoning and add a splash of water. Heat the chicken through.
Add the cooked penne pasta and enough salsa to make it moist. Heat through.
Sprinkle shredded cheddar over top and put a lid on for a few minutes to melt the cheddar. Voila.
Watson