Southwest Pasta Skillet Pam Style
boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup 1 cup of frozen diced green peppers chopped green peppers
1 can 1 28 oz can of whole tomatoes with sauce that we cut our selves we did not drain ours.
(14.5 oz.)no-salt-added diced tomatoes, drained
(10 oz.) frozen corn
(10 oz.)PHILADELPHIA Santa Fe Blend Cooking Crème
2 cups we used a whole pound of cooked pasta hot cooked rotini pasta
1 cup we used a whole 8oz of cheese KRAFT Shredded Monterey Jack Cheese, divided
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 crème; 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.
You can find more recipes like this at All Philly Cooking Crème.