I made this the other night and it was pretty good. My picture I took doesn't' do it justice so please don't judge it on appearances.
2 cups medium-size pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 jar (16 oz.) salsa
1 pkg. (10 oz.) frozen corn
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1/4 tsp. ground cumin (I honestly left this out)
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 cream cheese is melted, stirring occasionally.
DRAIN pasta; add to skillet with 1/2 cup shredded cheese. Simmer 3 min. or until heated through. Top with remaining shredded cheese; cover. Remove from heat. Let stand until melted.
(taken from kraftfoods.com)
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