South of the Border Chicken & Pasta Skillet

By á-46859

Ingredients

• 2 cups rotini pasta, uncooked
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 jar (16 oz) salsa
• 1 pkg (10 oz) frozen corn.
• 4 oz. (1/2 of 8 oz. pkg) cream cheese, cubed
• 1/4 tsp. ground cumin
• 1 cup Mexican Style Finely shredded four cheese blend, divided

Preparation

Step 1

Cook pasta as directed on package, omitting salt.
Meanwhile, cook and stir chicken in large nonstick skillet on medium-high heat 6 to 8 minutes or until done. Add next 4 ingredients; mix well. Simmer on medium low-heat 6 minutes or until cream cheese is melted, stirring occasionally.
Drain pasta; add to chicken mixture in skilled 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.

Optional:
Sprinkle with chopped cilantro before serving.