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Main dishes

Spicy Cheesy Mexican Chicken & Pasta Skillet

photo by:kraft
Tender chicken bites. A four-cheese blend. Salsa. And a hint of fresh cilantro. That's our 30-minute Mexican-style pasta skillet—and trust us, it's bueno!
time
prep:
30 min
total:
30 min
servings
total:
8 servings, 1 cup each

What You Need

1
lb.  boneless skinless chicken breasts, cut into bite-size pieces
2
cups  water
1-1/2
cups  red salsa
2
cups  elbow macaroni, uncooked
1
cup  frozen corn
1/2
tsp.  each ground cumin, chili powder and garlic powder
1
pkg.  (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
2
Tbsp.  chopped fresh cilantro

Make It

COOK and stir chicken in large nonstick skillet on medium-high heat 3 min. or until lightly browned.

STIR in water and salsa. Bring to boil. Stir in macaroni; cover. Simmer on medium heat 10 min. or until macaroni is tender, stirring after 5 min.

ADD corn, cumin, chili powder, garlic powder and 1 cup cheese; stir. Cook 2 min. or until corn is heated through and cheese is melted, stirring frequently. Top with remaining cheese and cilantro. Remove from heat; let stand 5 min.

Kraft Kitchens Tips

Substitute
Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
How to Easily Cut Chicken
Cutting boneless skinless chicken breasts into pieces can be a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen. The firmer chicken is much easier to cut and handle.
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