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!
What You Need
Original recipe yields 8 servings
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups water
1-1/2 cups TACO BELL® Thick & Chunky Mild Salsa
2 cups elbow macaroni, uncooked
1 cup frozen corn
1/2 tsp. ground cumin
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
2 Tbsp. chopped fresh cilantro
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Let's 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 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.
Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
For added heat, prepare using TACO BELL® Thick & Chunky Medium Salsa.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.