Wednesday, April 24, 2013

South of the Border Chicken & Pasta Skillet

I got this recipe off the Kraft website and lightened it up and used whole wheat pasta.  It was a winner in our house, very simple, and I will definitely make it again!  I also doubled the recipe for my family, so you can half it if you are only serving a few people.

1 lb whole wheat penne (or other medium size pasta) (use brown rice pasta for GF)
2 lbs chicken breasts, cut into bite size pieces (leave out for vegetarian)
2 -16oz jars salsa
20oz frozen corn
8oz package reduced fat cream cheese (neufchatel), cubed
1/2 tsp cumin
7oz package reduced fat Mexican cheese

Cook pasta according to package directions.  Meanwhile, cook and stir chicken in a large skillet sprayed with cooking spray on medium-high heat until chicken is cooked through.  Add next 4 ingredients and stir well.  Simmer on medium-low heat about 6 minutes, until cream cheese is melted, stirring occassionally.  Drain pasta, add to chicken mixture with half the shredded cheese.  Simmer 3 minutes, stirring occassionally.  Top with remaining cheese, cover, and remove from heat and let cheese on top melt.

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