Fiesta Chicken & Pasta Skillet

• 2 cups rotini pasta, uncooked
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 jar (16 oz.) salsa
• 1 pkg. (10 oz.) frozen corn
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1/4 tsp. ground cumin
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min.
3. or until done.
4. Add next 4 ingredients; mix well.
5. Simmer on medium-low heat 6 min.
6. or until cream cheese is melted, stirring occasionally.
7. Drain pasta.
8. Add to chicken mixture in skillet with 1/2 cup shredded cheese; simmer 3 min.
9. or until heated through, stirring occasionally.
10. Top with remaining shredded cheese; cover.
11. Remove from heat.
12. Let stand until cheese is melted.

rotini pasta, boneless skinless chicken breasts, salsa, corn, philadelphia cream cheese, ground cumin, four cheese

Taken from www.kraftrecipes.com/recipes/fiesta-chicken-pasta-skillet-116005.aspx (may not work)