Southwest Pasta Skillet

By cmschnettler

Ingredients

• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
• 2 Tbsp. milk
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup chopped green peppers
• 1 can (14.5 oz.) no-salt-added diced tomatoes, drained
• 1 pkg. (10 oz.) frozen corn
• 3 cups hot cooked rotini pasta
• 1 cup KRAFT Shredded Monterey Jack Cheese, divided

Preparation

Step 1

MIX cream cheese spread, seasoning and milk until blended. Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 7 to 8 min. or until chicken is done, stirring occasionally. Add tomatoes, corn and cream cheese mixture; cook and stir 3 min.

ADD pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.

TOP with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.