Best South Of The Border Chicken Pasta Skillet Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

SKILLET CHICKEN PASTA



Skillet Chicken Pasta image

This is a tasteful combination of vegetables, chicken, and pasta prepared in a cast iron skillet. My family eats tons of this stuff.

Provided by scotty.h

Categories     Main Dish Recipes     Pasta     Chicken

Time 35m

Yield 2

Number Of Ingredients 18

½ (8 ounce) package spaghettini
2 tablespoons olive oil
8 plum tomato (blank)s roma (plum) tomatoes, halved and sliced
1 teaspoon garlic powder
½ teaspoon dried oregano
2 teaspoons dried basil
1 pinch salt
1 teaspoon ground black pepper
1 ½ teaspoons white sugar
1 tablespoon ketchup
3 tablespoons olive oil
2 each skinless, boneless chicken breasts, cut into thin strips
2 each garlic cloves, crushed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 red onion, chopped
1 cup sliced fresh mushrooms
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil over high heat. Stir in the spaghettini, and return to a boil. Cook the pasta until it has cooked through, but is still firm to the bite, about 6-8 minutes. Drain well and keep warm.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Stir in the tomatoes; cook until they soften and begin to break down. Stir in the garlic powder, oregano, basil, salt, pepper, sugar, and ketchup. Heat sauce through and reserve.
  • Heat the remaining 3 tablespoons oil in a separate cast iron skillet over medium heat. Stir in chicken; cook until browned. Stir in crushed garlic cloves; cook for 1 additional minute.
  • Remove chicken from skillet and reserve. Turn heat to high. Stir the green pepper, red pepper, onion, and mushrooms into the skillet and cook until they begin to soften. Stir in browned chicken. Turn heat to medium and cook until chicken is no longer pink in the center, and the vegetables are cooked through, about 5 minutes.
  • Toss the chicken and vegetables with the tomato sauce and the hot pasta. Serve sprinkled with Parmesan cheese.

Nutrition Facts : Calories 767.5 calories, Carbohydrate 62.4 g, Cholesterol 74.6 mg, Fat 40.1 g, Fiber 8.5 g, Protein 43 g, SaturatedFat 7 g, Sodium 524.9 mg, Sugar 19.6 g

Related Topics