South Of The Border Chicken And Pasta Skillet Recipes

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SOUTH OF THE BORDER CHICKEN AND PASTA SKILLET



South of the Border Chicken and Pasta Skillet image

Make and share this South of the Border Chicken and Pasta Skillet recipe from Food.com.

Provided by Chads Cook

Categories     Tex Mex

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups pasta, medium-size, uncooked
2 boneless skinless chicken breast halves, thawed and cut into bite-size pieces (about 1lb.)
16 ounces salsa (about 2 cups)
10 ounces frozen corn, unthawed (about 2 cups)
4 ounces Philadelphia Cream Cheese, cubed
1/4 teaspoon ground cumin
1 cup kraft mexican style finely shredded four cheese, divided

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat for 6 minutes or until done. Add salsa, corn, cream cheese and cumin; simmer on medium-low heat 6 minutes or until corn is heated through and cream cheese is melted, stirring occasionally.
  • Drain pasta; add to skillet with half the shredded cheese. Simmer 3 minutes or until heated through. Top with remaining shredded cheese; cover. Remove from heat and let stand 5 minutes or until cheese is melted.

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