Southwest Pasta Skillet

• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 1 pkg. (1 oz.) TACO BELL Taco Seasoning Mix
• 2 Tbsp. milk
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup chopped green peppers
• 1 can (14.5 oz.) no-salt-added diced tomatoes, drained
• 1 pkg. (10 oz.) frozen corn
• 3 cups hot cooked rotini pasta
• 1 cup KRAFT Shredded Monterey Jack Cheese, divided

1. Mix cream cheese spread, seasoning and milk until blended.
2. Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 7 to 8 min.
3. or until chicken is done, stirring occasionally.
4. Add tomatoes, corn and cream cheese mixture; cook and stir 3 min.
5. Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min.
6. or until cheese is melted.
7. Top with remaining shredded cheese.
8. Remove from heat.
9. Cover; let stand until cheese is melted.

philadelphia cream cheese, taco, milk, boneless skinless chicken breasts, green peppers, salt, corn, rotini pasta, shredded monterey jack cheese

Taken from www.kraftrecipes.com/recipes/southwest-pasta-skillet-121727.aspx (may not work)