South-of-the-Border Chicken & Pasta Skillet

Name: South-of-the-Border Chicken & Pasta Skillet
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters KRAFT Mexican Style Finely Shredded Four Cheese, divided; 113 grams (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed; 283 grams pkg. frozen corn; 0 teaspoons ground cumin; 473 milliliters rotini pasta, uncooked; 454 grams jar TACO BELLÂ® Thick & Chunky Salsa; 454 grams boneless skinless chicken breasts, cut into bite-size pieces

You can never have too many main course recipes, so give South-of-the-Border Chicken & Past Head to the store and pick up ground cumin, taco bellâ® & chunky salsa, corn, and a few other things to make it today. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert.

Instructions

Cook pasta as directed on package, omitting salt.

Ingredients you will need

Pasta

Salt

Meanwhile, cook and stir chicken in large nonstick skillet on medium-high heat 6 to 8 min. or until done.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Add next 4 ingredients; mix well. Simmer on medium-low heat 6 min. or until cream cheese is melted, stirring occasionally.

Ingredients you will need

Cream Cheese

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.

Ingredients you will need

Cheese