Spicy Cheesy Chicken Skillet

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 Tbsp. oil
• 2-1/2 cups water
• 1 can (14-1/2 oz.) diced tomatoes and green chiles, undrained
• 2 cups fusilli pasta, uncooked
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 cup frozen corn
• 1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers, divided
• 2 Tbsp. chopped fresh cilantro

1. Cook and stir chicken in hot oil in large skillet on medium-high heat 5 min.
2. or until lightly browned.
3. Stir in next 2 ingredients.
4. Bring to boil.
5. Stir in pasta and spices; cover.
6. Simmer on medium heat 10 to 12 min.
7. or until pasta is tender, stirring after 5 min.
8. Add corn 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, oil, water, tomatoes, fusilli pasta, chili powder, ground cumin, frozen corn, shredded monterey jack cheese, fresh cilantro

Taken from www.kraftrecipes.com/recipes/spicy-cheesy-chicken-skillet-160821.aspx (may not work)