South of the Border Chicken and Pasta Skillet

Submitted by Chads Cook

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

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 4

ingredients

• 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

directions

1. Cook pasta as directed on package.
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. 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.

Reviews

[Jessica Em]

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.