Cheesy Mexican Chicken & Pasta Skillet

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 cups water
• 1-1/2 cups TACO BELL Thick & Chunky Mild Salsa
• 2 cups elbow macaroni, uncooked
• 1 cup frozen corn
• 1/2 tsp. ground cumin
• 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
• 2 Tbsp. chopped fresh cilantro

1. Cook and stir chicken in large nonstick skillet on medium-high heat 3 min.
2. or until lightly browned.
3. Stir in water and salsa.
4. Bring to boil.
5. Stir in macaroni; cover.
6. Simmer on medium heat 10 min.
7. or until macaroni is tender, stirring after 5 min.
8. Add corn, cumin and 1 cup cheese; stir.
9. Cook 2 min.
10. or until corn is heated through and cheese is melted, stirring frequently.
11. Top with remaining cheese and cilantro.
12. Remove from heat; let stand 5 min.

boneless skinless chicken breasts, water, taco, elbow macaroni, frozen corn, ground cumin, four cheese, fresh cilantro

Taken from www.kraftrecipes.com/recipes/cheesy-mexican-chicken-pasta-skillet-157612.aspx (may not work)