Tuesday, March 23, 2010

Recipe: South-of-the-Border Chicken & Pasta Skillet

2 cups medium-shaped pasta, uncooked
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 jar (16 ounce) Taco Bell Home Originals Thick N Chunky Salsa
1 package (10 ounce) frozen corn
4 ounce (1/2 of 8 ounce package cream cheese, cubed
1/4 teaspoon chili powder
1 cup mexican style finely shredded four cheese, divided

Cook pasta as directed on package.

Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 minutes or until done.

Add next 4 ingredients; mix well.

Simmer on medium-low heat 6 minutes or until cream cheese is melted, stirring constantly.

Drain pasta; add to chicken mixture with 1/2 cup shredded cheese.

Simmer 3 minutes or until cheese is melted, stirring occasionally.

Top with remaining shredded cheese; cover.

Remove from heat.

Let stand until cheese is melted.

Makes 4 servings.

Kraft Foods- Food & Family magazine Spring 2010
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