Southwest Pasta Skillet (Philad. cooking creme)

By á-47

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup chopped green peppers
• 1 can (14.5 oz) diced tomatoes, drained
• 1 pkg. (10 oz.) frozen corn
• 1 tub (10 oz) Philadelphia Santa fe cooking creme
• 2 cups hot cooked rotini pasta
• 1 cup Shredded Monterey Jack cheese, divided

Preparation

Step 1

Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 6-7 minutes or until chicken is done. Add tomatoes, corn and cooking creme; cook and stir 3 minutes.

Add pasta and 1/2 cup shredded cheese; cook and stir 1-2 minutes, or until cheese is melted.

Top with remaining shredded cheese; cover and remove from heat. Let stand until cheese is melted.