Friday, February 1, 2013

South-of-the-Border Chicken & Pasta Skillet

Before I share today's recipe....have you liked my Facebook page yet??  How about you hop on over there and give it a quick click!  :)

This is another one of my recipes from my WordPress blog.  I actually made this for dinner yesterday, but I didn't use any chicken for a couple reasons.  1) I didn't have any chicken to use.  2) I have decided that I don't actually like the chicken in this.  I think it's just the way that I cook the chicken.  If you know how to make juicy, flavorful chicken pieces, definitely use the chicken.  If not, just skip all the stuff about chicken here. 

This recipe has a long name, but it doesn't take long to make.  It comes from a ccookbook that they were handing out at Sam's Club.  The cookbook was sponsored by Kraft. 

  • 2 cups medium-size pasta, uncooked (I use rotini.)
  • 2 boneless skinless chicken breast halves (about 1 lb.)
  • 16 oz. salsa (about 2 cups)
  • 10 oz. frozen corn, unthawed (about 2 cups)
  • 4 oz. (1/2 8-oz pkg) cream cheese, cubed
  • 1/4 tsp. ground cumin
  • 1 cup Mexican style shredded cheese, divided*
*I don't measure the cheese. I just added cheese until I felt like it was enough.
  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 for 6 minutes or until done.
  3. Add salsa, corn, cream cheese, and cumin; simmer on medium-lo heat for 6 minutes or until corn is heated through and cream cheese in melted, stirring occasionally.
  4. Drain pasta; add to skillet with half the shredded cheese. Simmer 3 minutes or until heated through.
  5. Top with remaining shredded cheese; cover. Remove from heat; let stand 5 minutes or until cheese is melted.

You could make this slightly healthier by using wheat pasta and low-fat or fat free cream cheese.


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