This chicken dish has some spice, some cheese and a whole lot of flavor. Oh, and it's made in one skillet, so cleanup is easy.
What You Need
Original recipe yields 8 servings
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
1 Tbsp. oil
2-1/2 cups water
1 can (14-1/2 oz.) diced tomatoes and green chiles, undrained
2 cups fusilli pasta, uncooked
1 tsp. chili powder
1/2 tsp. ground cumin
1 cup frozen corn
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers, divided
2 Tbsp. chopped fresh cilantro
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Let's Make It
Cook and stir chicken in hot oil in large skillet on medium-high heat 5 min. or until lightly browned.
Stir in next 2 ingredients. Bring to boil. Stir in pasta and spices; cover. Simmer on medium heat 10 to 12 min. or until pasta is tender, stirring after 5 min.
Add corn 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.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
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.