South-of-the-Border Chicken & Pasta Skillet

By dawn716

Ingredients

• 2 cups rotini pasta, uncooked
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
• 1 pkg. (10 oz.) frozen corn
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1/4 tsp. ground cumin
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese, 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 min. or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 min. or until cream cheese is melted, stirring occasionally.

DRAIN pasta; add to chicken mixture in skillet with 1/2 cup shredded cheese. Simmer 3 min. or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted.