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South-of-the-Border Chicken & Pasta Skillet
Nb persons: 0
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Source: http://realmomkitchen.com/398/south-of-the-border-chicken-pasta-skillet/
2 cups | medium-size pasta, uncooked |
2 | boneless skinless chicken breast halves, thawed, cut into bite-size pieces |
16 oz. | salsa, (about 2 cups) |
10 oz. | frozen corn, unthawed, (about 2 cups) |
4 oz. (½ of 8-oz. pkg.) | PHILADELPHIA Cream Cheese, cubed |
¼ tsp. | ground cumin |
1 cup | KRAFT Mexican Style Finely Shredded Four Cheese, divided |
Directions:
COOK pasta as directed on package.
MEANWHILE, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min. or until done. Add salsa, corn, cream cheese and cumin; simmer on medium-low 6 min. or until corn is heated through and cream cheese is melted, stirring occasionally.
DRAIN pasta; add to skillet with half the shredded cheese. Simmer 3 min. or until heated through. Top with remaining shredded cheese; cover. Remove from heat; let stand 5 min. or until cheese is melted.
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