Recipe by PHILADELPHIA Cooking Creme
"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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boneless skinless chicken breasts, cut into bite-size pieces
chopped green peppers
1 (14.5 ounce) can
no-salt-added diced tomatoes, drained
1 (10 ounce) package
1 (10 ounce) tub
PHILADELPHIA Santa Fe Blend Cooking Creme
hot cooked rotini pasta
KRAFT Shredded Monterey Jack Cheese, divided
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.
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 third, since I've been a little unsure of the Cooking Creme, I used 10 ounces of Breakstone's Sour Cream Southwest Style Dip. It was really delicious and my picky hubby went back for seconds before I could even finish "firsts." If you can't find the Southwest Style Sour Cream dip (which I believe is new), you could also use regular sour cream or cream cheese and add chili powder, cumin and other spices to taste.
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 ingredients just didn't taste quite right together in our opinion.
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 estimated the pasta so I probably added a bit more than the recipe called for. Nevertheless, it was delicious and I will definitely make this again! The overall flavor reminded me of fajitas so if you like fajitas you should like this too.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Southwest Pasta Skillet
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 404
** Calories from Fat: 105
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