South-of-the-Border Chicken & Pasta Skillet

By on July 22, 2009 in chicken, pasta

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 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. 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.


South-of-the-Border Chicken & Pasta Skillet

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

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.
Related Posts with Thumbnails
Be Sociable, Share!

5 Responses to South-of-the-Border Chicken & Pasta Skillet

  1. Julie July 22, 2009 at 9:21 pm #

    Well..it looks delicious anyway!

    Reply
  2. Jennifer July 22, 2009 at 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!

    Reply
  3. Cookie July 22, 2009 at 10:53 am #

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

    Reply
  4. Frieda July 22, 2009 at 9:04 am #

    I would be confused, too, with Mexican pasta!

    Reply
  5. Carpoolqueen July 22, 2009 at 7:50 am #

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

    Reply

Leave a Reply

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.