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    You are in: Home / Recipes / South of the Border Chicken and Pasta Skillet Recipe
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    South of the Border Chicken and Pasta Skillet

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Chads Cook's Note:

    I have not tried this recipe. It's from a Sam's Club 100 Days of Summer booklet.

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    Units: US | Metric


    1. 1
      Cook pasta as directed on package.
    2. 2
      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.
    3. 3
      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.

    Ratings & Reviews:

    • on June 20, 2009


      This was pretty good! I used 2% shredded cheese and would have used low-fat cream cheese if I'd had it. I used whole wheat egg noodles, and I think I used more than called for. I used a whole 16 ounce bag of corn instead of just 10 ounces. It came out quite tasty.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for South of the Border Chicken and Pasta Skillet

    Serving Size: 1 (347 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 526.4
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 11.0 g
    Cholesterol 83.4 mg
    Sodium 1145.7 mg
    Total Carbohydrate 60.4 g
    Dietary Fiber 5.1 g
    Sugars 4.6 g
    Protein 31.4 g

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