South of the Border Chicken and Pasta Skillet

Ingredients

• 2 cups pasta, medium-size, uncooked
• 2 boneless skinless chicken breast halves, thawed and cut into bite-size pieces (about 1lb.)
• 16 ounces salsa (about 2 cups)
• 10 ounces frozen corn, unthawed (about 2 cups)
• 4 ounces Philadelphia Cream cheese, cubed
• 1/4 teaspoon ground cumin
• 1 cup kraft mexican style finely shredded four cheese, divided

Directions

1. 1

   Cook pasta as directed on package.

2. 2

   Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat for 6 minutes or until done. Add salsa, corn, cream cheese and cumin; simmer on medium-low heat 6 minutes or until corn is heated through and cream cheese is melted, stirring occasionally.

3. 3

   Drain pasta; add to skillet with half the shredded cheese. Simmer 3 minutes or until heated through. Top with remaining shredded cheese; cover. Remove from heat and let stand 5 minutes or until cheese is melted.