1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped green peppers
1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme
2 cups hot cooked rotini pasta
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!**