South-of-the-Border Chicken & Pasta Skillet

This was a nice quick dinner for a weeknight. Instead of melting the cheese in the skillet, I put the pasta into a casserole dish and threw it in the oven for about 10 minutes.


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.

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.