Home Chicken South-of-the-Border Chicken & Pasta Skillet

South-of-the-Border Chicken & Pasta Skillet

by Laura

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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
South-of-the-Border Chicken and Pasta | realmomkittchen.com

South-of-the-Border Chicken & Pasta Skillet

  • Author: Laura


  • 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


  1. COOK pasta as directed on package.
  2. 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.
  3. 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.
Recipe Card powered byTasty Recipes

You may also like


Betsey November 5, 2014 - 3:24 pm

OKay I changed this one up a little. Instead of pasta, I used rice – total of two cups cooked.
I also added a can of black beans. And I used a whole brick of the cream cheese instead of half.
If you chop the chicken finely, it will be a GREAT dip for tortilla chips, but tonight we’re eating it as a one pot meal (well, except for the rice!)

Julie July 22, 2009 - 9:21 pm

Well..it looks delicious anyway!

Jennifer July 22, 2009 - 7:03 pm

I think it sounds great, but like your boys Im sure my nephews wouldnt eat it..when they want mexican they want it authentic! picky boys!

Cookie July 22, 2009 - 10:53 am

Great recipe! We ALWAYS have Mexican shredded cheese in the fridge and add it to everything.

Frieda July 22, 2009 - 9:04 am

I would be confused, too, with Mexican pasta!

Carpoolqueen July 22, 2009 - 7:50 am

I bet if you substitute rice for pasta in this recipe, it would work fairly well.


Leave a Comment

Recipe rating