Southwest Pasta Skillet

photo by:kraft

What happens when you add Philly Santa Fe Blend Cooking Creme to chicken, tomatoes, corn, pasta and fresh green peppers? A tasty dish, courtesy of Route 66.

time

prep:

25 min

total:

25 min

servings

total:

4 servings, about 1-1/2 cups each

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What You Need

lb. boneless skinless chicken breasts, cut into bite-size pieces

1/2

cup chopped green peppers

can (14.5 oz.) no-salt-added diced tomatoes, drained

pkg. (10 oz.) frozen corn

tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme

cups hot cooked rotini pasta

cup KRAFT Shredded Monterey Jack Cheese, divided

Make It

COOK and stir chicken and peppers in large nonstick skillet on medium-high heat 7 to 8 min. or until chicken is done, stirring occasionally. Add tomatoes, corn and cooking crème; cook and stir 3 min.

ADD pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.

TOP with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.

Kraft Kitchens Tips

Substitute

Substitute KRAFT 2% Milk Shredded Cheddar Cheese for the Monterey Jack cheese.

Special Extra

Sprinkle with chopped fresh cilantro before serving.

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liliya777

posted:8/19/2011

Easy to make and doesnt take long. I used chicken thighs instead so the chicken was very soft.

a cook

posted:6/15/2011

Very quick and yummy

Kristy Mancuso

posted:5/11/2011

Tasted great and the family loved it! The only thing I did differently was I had no corn on hand so I used a yellow bell pepper as well. Turned out great!

a cook

posted:5/10/2011

I made this after a long day at work, and this recipe was quick, simply, yummy! Everyone in the family loved this, and we will make it again! Thank you Kraft!!!

lmdalessio

posted:5/10/2011

I made this about a month ago for my fiance and I and it was delicious! I didn't have the montery jack cheese I only had cheddar so thats what I used but it was so good. My fiance ate two helpings. It had a bite to it but I think it was from the philly creme. Defintly make again.

ewilkins83

posted:5/8/2011

I made this recipe and it was amazing. So much flavor and nice and creamy I would highly recommend this recipe.

azltnlvr01

posted:5/2/2011

Very tasty added a lil salsa and red pepper for extra kick.

Katjo4y

posted:5/1/2011

My family likes spicy food, so I substituted 2 cups medium chunky salsa for the tomatoes. I also omitted the corn and substituted a can of black beans, rinsed and drained. Finally, I used Kraft 2% shredded Mexican blend cheese instead of the full-fat variety. My boys loved this recipe - I will make it again the same way. Oh - one more thing - I sprinkled the chicken with southwest seasoning before cooking it. It added a lot more flavor.

a cook

posted:4/28/2011

I made this skillet tonight and was pleasantly pleased by the outcome. The whole family enjoyed it and I can't wait to try the other flavors. Reading the other rater's reviews, I will try it with Rotel next time for a spicier kick. Very good and the coupon you all offered for a $1 off made it very affordable.

a cook

posted:4/19/2011

Pretty disappointing. First of all, it's a very high calorie, high fat and carb meal, so I was ready to splurge, but it wasn't worth it. Something is definitely missing. It was fine, that's all. Next time I'm taking out the corn and adding black beans and green chiles. I did use whole wheat pasta, but am going with no pasta and will put it in a whole wheat tortilla. Ok, that is a totally different recipe. This had no zing or great flavor. It's an expensive product for what you get.