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
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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