Southwest Pasta Skillet Recipe

Southwest Pasta Skillet Recipe

  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 cup chopped green peppers
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, drained
  • 1 (10 ounce) package frozen corn
  • 1 (10 ounce) tub PHILADELPHIA Santa Fe Blend Cooking Creme
  • 2 cups hot cooked rotini pasta
  • 1 cup KRAFT Shredded Monterey Jack Cheese, divided
  1. Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 6 to 7 min. or until chicken is done. Add tomatoes, corn and cooking creme; cook and stir 3 min.
  2. Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.
  3. Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.
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