South-of-the-Border Chicken & Pasta Skillet
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I usually only share recipes that I absolutely love on my site. However, I promised to share my experiences with all the recipes from the Kraft Foods/Sam’s Club dinner planner. This recipe today for South-of-the-Border Chicken & Pasta Skillet was one of those that I didn’t love, but I didn’t hate. It was just OK. Nothing to shout about.
I must admit I have a mental thing about pasta dishes with Mexican flavors. It just seems wrong. I am perfectly fine with the concept of Mexican lasagna, but most of those recipes use tortilla shells in place of the noodles. My mouth really gets confused when I am eating pasta that tastes like Mexican food. Unfortunately, my two boys wouldn’t even eat this. My daughter, hubby, and I ate it but weren’t thrilled.
I think it would work much better if you used the whole sauce mixture of salsa, cream cheese, cumin and shredded cheese and divided it in half. Then mix one half with shredded chicken and put it into tortilla shells to make enchiladas. Then poured the remaining sauce over the enchiladas and topped with shredded cheese. I could appreciate that dish a lot more.
Here is what you need to make the
South-of-the-Border Chicken & Pasta Skillet
- medium-size pasta
- boneless skinless chicken breast halves
- salsa
- frozen corn
- PHILADELPHIA Cream Cheese
- ground cumin
- KRAFT Mexican Style Finely Shredded Four Cheese
South-of-the-Border Chicken & Pasta Skillet
Real Mom Kitchen
Ingredients
- 2 cups medium-size pasta uncooked
- 2 Tyson® boneless skinless chicken breast halves about 1 lb., thawed, cut into bite-size pieces
- 16 oz. salsa about 2 cups
- 10 oz. frozen corn unthawed (about 2 cups)
- 4 oz. ½ of 8-oz. pkg. PHILADELPHIA Cream Cheese, cubed
- ¼ tsp. ground cumin
- 1 cup KRAFT Mexican Style Finely Shredded Four Cheese divided
Instructions
- COOK pasta as directed on package.
- MEANWHILE, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min. or until done. Add salsa, corn, cream cheese and cumin; simmer on medium-low 6 min. or until corn is heated through and cream cheese is melted, stirring occasionally.
- DRAIN pasta; add to skillet with half the shredded cheese. Simmer 3 min. or until heated through. Top with remaining shredded cheese; cover. Remove from heat; let stand 5 min. or until cheese is melted.
