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MckLinky Blog Hop – Southwestern Chicken & Pasta Skillet

Welcome to mommy23monkeys! Here is my new very favorite recipe.  It’s too bad that I can’t take any credit for it. I got it from My Wooden Spoon and she got it from Sam’s Club and Kraft’s two week menu planning something or other.   Either way you look at it, YUM!  My boys scarfed this and it became an instant hit. Enjoy!  Maybe I’ll make it tonight….

Southwestern Chicken and Pasta Skillet (these are my modifications for a family of 5)

Ingredients:

* 2 cups medium-size pasta, uncooked (I just used a whole bag of some fancy organic pasta I got from Costco)

* 2 Tyson® Boneless skinless Chicken Breast halves (about 1 lb.), thawed, cut into bite-size pieces  (I used 4)

* 16 oz. salsa  (I didn’t double up on this since I don’t LOVE salsa)

* 10 oz. frozen corn, unthawed (about 2 cups) (I used 2 full size cans of Niblits)

* 4 oz. (1⁄2 of 8-oz. pkg.) Philadelphia Cream Cheese, cubed (I used a whole package)

* 1⁄4 tsp. ground cumin  (I didn’t have any cumin so I left it out)

* 1 cup Kraft Mexican Style Finely Shredded Four Cheese, divided  (I probably used about 4 cups because I do love cheese)

Directions:

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 heat 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.

Sorry I don’t have pictures.  I didn’t think to take them.  But Lori has some on her original post.  I wish I had a very cool and original recipe for you today, but really, you will love this much better than anything I could make up.