Southwest Pasta Skillet

• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 12 cup chopped green pepper
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, drained
• 1 (10 ounce) package frozen corn
• 1 (10 ounce) container Philadelphia Santa Fe Blend Cooking Creme
• 2 cups hot cooked rotini pasta
• 1 cup Kraft Shredded Monterey Jack Cheese, divided

1. COOK and stir chicken and peppers in large nonstick skillet on medium-high heat 6 to 7 minute or until chicken is done.
2. Add tomatoes, corn and cooking creme; cook and stir 3 minute
3. ADD pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 minute or until cheese is melted.
4. TOP with remaining shredded cheese.
5. Remove from heat.
6. Cover; let stand until cheese is melted.
7. Special Extra: Sprinkle with chopped fresh cilantro before serving.
8. Nutrition Information Per Serving: 540 calories, 21g total fat, 11g saturated fat, 125mg cholesterol, 820mg sodium, 46g carbohydrate, 5g dietary fiber, 9g sugars, 41g protein, 35%DV vitamin A, 20%DV vitamin C, 30%DV calcium, 15%DV iron.

chicken breast, green pepper, salt, corn, cooking creme, rotini pasta, cheese

Taken from www.food.com/recipe/southwest-pasta-skillet-449849 (may not work)