SOUTH-OF-THE-BORDER CHICKEN & PASTA SKILLET

South-of-the-Border Chicken & Pasta Skillet image

Looking for a quick pasta skillet that combines chunky salsa, cheesy chicken and ingredients you've already got on hand? We thought so.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings, 2 cups each

Number Of Ingredients 7

Ingredients

2 cups rotini pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 pkg. (10 oz.) frozen corn
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 tsp. ground cumin
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided

Steps:

Cook pasta as directed on package, omitting salt.
Meanwhile, cook and stir chicken in large nonstick skillet on medium-high heat 6 to 8 min. or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 min. or until cream cheese is melted, stirring occasionally.
Drain pasta; add to chicken mixture in skillet with 1/2 cup shredded cheese. Simmer 3 min. or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted.

Nutrition Facts : Calories 600, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 130 mg, Sodium 1110 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 41 g