Best Gluten Free South Of The Border Spaghetti Recipes

South of the Border Pasta image

Provided by Caroline Cooks

Categories Cheese

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1 cup ziti pasta
4 ounces fat free cream cheese (Neufchatel)
1 tablespoon minced jalapeno
1 -2 tablespoon minced cilantro
1 teaspoon garlic, minced
3 tablespoons green onions, chopped
1/2 cup spinach, chopped and cooked
1/4 cup 2% low-fat milk
1 tablespoon low-fat sour cream
salt

Steps:

In a bowl, bring cream cheese to room temperature to soften.
Add minced jalapeños, cilantro, garlic, green onions chopped, spinach, milk, sour cream, and pinch of salt.
Mix well.
Warm over *low heat* while cooking pasta.
DO NOT BOIL or BURN!
Cook pasta al dente; drain and let it cool a bit.
Add to cream cheese sauce and mix well.
Serve sprinkle with more cilantro, if desired.

South of the Border Chicken and Pasta Skillet image

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.