What happens when you add a creamy sauce to chicken, tomatoes, corn, and pasta? You get a tasty Southwest-style skillet dish, courtesy of Route 66.
What You Need
Original recipe yields 6 servings
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1-1/2 lb. boneless skinless chicken breast s, cut into bite-size pieces
1/2 cup chopped green pepper s
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
1 pkg. (10 oz.) frozen corn
3 cups hot cooked rotini pasta
1 cup KRAFT Shredded Monterey Jack Cheese, divided
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Let's Make It
Mix cream cheese spread, seasoning and milk until blended. Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 7 to 8 min. or until chicken is done, stirring occasionally. Add tomatoes, corn and cream cheese mixture; cook and stir 3 min.
Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.
Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.
Substitute KRAFT 2% Milk Shredded Cheddar Cheese for the Monterey Jack cheese.
Sprinkle with chopped fresh cilantro before serving.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.