Recipe: South of the Border Chicken and Pasta Skillet

SOUTH OF THE BORDER CHICKEN AND PASTA SKILLET

2 cups medium-size pasta, uncooked
2 Tyson Boneless skinless Chicken Breast halves (about 1 lb.), thawed, cut into bite-size pieces
1 (16 oz.) jar salsa
1 (10 oz.) package frozen corn, unthawed (about 2 cups)
4 oz. (1⁄2 of 8-oz. pkg.) Philadelphia Cream Cheese, cubed
1⁄4 tsp. ground cumin
1 cup Kraft Mexican Style Finely Shredded Four Cheese, divided use

Cook pasta as directed on package.

Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 minutes or until done.

Add salsa, corn, cream cheese and cumin to the skillet; simmer on medium-low heat 6 minutes or until corn is heated through and cream cheese is melted, stirring occasionally.

Drain pasta; add to skillet with half the shredded cheese. Simmer 3 minutes or until heated through.

Top with remaining shredded cheese; cover. Remove from heat; let stand 5 minutes or until cheese is melted.