Ingredients Jump to Instructions ↓

  1. 1 lb. boneless skinless chicken breasts, cut into bite-size pieces

  2. 1/2 cup chopped green peppers

  3. 1 can (14 1/2 oz.) no-salt-added diced tomatoes, drained

  4. 1 pkg. (10 oz.) frozen corn

  5. 1 tub (10 oz.) Philadelphia® Santa Fe Blend Cooking Creme

  6. 2 cups hot cooked rotini pasta

  7. 1-1/4 cups Kraft® Shredded Monterey Jack Cheese , divided

Instructions Jump to Ingredients ↑

  1. Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 6 to 7 min. or until chicken is done. Add tomatoes, corn and cooking creme; 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. Yield: 4 servings, about 1-1/2 cups each. Substitute: Substitute Kraft® 2% Milk Shredded Cheddar Cheese for the Monterey Jack cheese. Special Extra: Sprinkle with chopped fresh cilantro before serving.


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