Southwest Pasta Skillet

Southwest Pasta Skillet

12

"Traditional pasta goes Tex Mex with the addition of chicken, diced tomatoes, corn, Monterey Jack cheese, and zesty PHILADELPHIA Santa Fe Blend Cooking Creme."
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Ingredients

22 m servings 404 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 699 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 6 to 7 min. or until chicken is done. Add tomatoes, corn and cooking creme; cook and stir 3 min.
  2. Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.
  3. Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.
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Footnotes

  • Kraft Kitchens Tips
  • Substitute: Substitute KRAFT 2% Milk Shredded Cheddar Cheese for the Monterey Jack cheese.
  • Special Extra: Sprinkle with chopped fresh cilantro before serving.

Reviews

12
  1. 15 Ratings

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Most helpful positive review

I made this twice, my family loves it. There's usually leftovers but it don't take long before that's gone. I use shredded co jack instead of the Monterey jack.

Most helpful critical review

I made this the other night, but made lots of alterations to it. First I didn't have any chicken on hand, so I used ground beef instead. Second, I used a can of Rotel for added flavor. And th...

I made this the other night, but made lots of alterations to it. First I didn't have any chicken on hand, so I used ground beef instead. Second, I used a can of Rotel for added flavor. And th...

I made this twice, my family loves it. There's usually leftovers but it don't take long before that's gone. I use shredded co jack instead of the Monterey jack.

This was fast and easy. It was mild and reminds me of mexican style mac and cheese. It needs a pick me up like rotel or something to bring on the flavor.

We didn't think this was bad, but it wasn't great, either. We didn't like the corn with it at all. I think that the creme with the pasta and chicken by itself would taste better. All of the i...

My two boys liked it and it was pretty quick to make

My family loved this dish and I loved how easy and quick it was to make! Due to a picky eater in the family I didn't include any of the vegetables and I increased the chicken to 1 1/3 pound. I...

My husband and I loved this dish!! Instead of using green peppers I used orange and yellow peppers. Then instead of diced tomatoes I used a can of Rotel made it extra spicy!

So fast and easy with an amazing Southwest flavor! No revisions or additions needed for this one. I'm looking for more recipes using the cooking cremes after trying this one. Yum yum!

This dish worked out better than I expected, a must for pasta lovers!!!