8ounces1/3 reduced fat cream cheese, cut into cubescould use regular cream cheese
2cupscheddar cheese, shredded
1cupsalsa(whatever heat you like, I use mild)
In a large dutch oven or pot, heat oil over medium high heat. Add in chicken and taco seasoning. Stir until coated and lightly brown, about 3 minutes. Add in the bell pepper and onion and stir for another 3 minutes until softened.
Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Pour in the water and bring to a boil. Add in the penne and cook according to package directions, about 9-10 minutes, until al dente.
Remove from heat and stir in the cream cheese, cheddar, and salsa until melted. Let sit 3-4 minutes before serving.
This is a great dish to make-ahead or have on hand for weekday lunches. The pasta absorbs the sauce and gets even better as it sits.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com