South of the Border Chicken & Pasta Skillet
By á-46859
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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
Details
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.
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