Monday, April 25, 2011

Santa Fe Chicken & Pasta


1 lb.        boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup   chopped green peppers

1 can      (14.5 oz.) fire roasted diced tomatoes, drained

1 pkg.    (10 oz.) frozen corn

1 tub      (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme

2 cups    hot cooked rotini pasta

1 cup     KRAFT Shredded Monterey Jack Cheese, divided


Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 6 to 7 min. or until chicken is done. Add tomatoes, corn and cooking creme; cook and stir 3 min.

Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.

Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.

**Note: I add fresh cilantro on top!**

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