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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!
30 min
30 min
8 servings, 1 cup each

What You Need

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

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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