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Southwest Pasta Skillet

Southwest Pasta Skillet recipe
photo by:kraft
What happens when you add a creamy sauce to chicken, tomatoes, corn, and pasta? You get a tasty Southwest-style skillet 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

1
lb.  boneless skinless chicken breasts, cut into bite-size pieces
1/2
cup  chopped green peppers
1
can  (14.5 oz.) no-salt-added diced tomatoes, drained
1
pkg.  (10 oz.) frozen corn
1
tub  (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme
2
cups  hot cooked rotini pasta
1
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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