I do a lot of baking but I don't cook very often. So i'm trying to start cooking every Thursday night for myself and once a week with my boyfriend. There's suppoused to be a potluck this weekend as well so i'm excited to cook something for that. This was my first Thursday night effort.
Southwest Pasta Skillet
Prep: 10 min Total Time: 22 min Makes: 5 Servings
1 lb. boneless skinless chicken boobs cut into bite-size pieces
1 can (14.5 oz) diced tomatoes, drained
1 pkg (10 oz) frozen corn *I didn't use the whole bag but if you want you can
1 tub Philadelphia Santa Fe blend cooking creme
2 cups hot cooked rotini pasta
1 cup shredded monterey jack cheese
Cook and stir chicken
and peppers in a large nonstick on medium-high heat 6-7 minutes, or until chicken is done. Add tomatoes, corn, and cooking creme; cook and for 3 minutes.
Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 minutes or until cheese is melted.
Top with rest of cheese; cover and remove from heat. Let stand until cheese is melted.