Here’s a recipe that is bound to make its way to the land of “dinner-table favorites.” With only 3 steps, you’ll most likely sail through the instructions without any hassle. Watching your calories? You can save up to 50 calories and 6 grams of fat per serving by preparing this dish with PHILADELPHIA 1/3 Less Fat Cream Cheese and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
2 cups medium-size pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 jar (16 oz.) TACO BELL HOME ORIGINALS Thick ‘N Chunky Salsa
1 pkg. (10 oz.) frozen corn
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
COOK pasta as directed on package.
MEANWHILE, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min. or until done. Add salsa, corn, cream cheese and cumin; simmer on medium-low 6 min. or until cream cheese is melted, stirring occasionally.
DRAIN pasta; add to skillet with 1/2 cup shredded cheese. Simmer 3 min. or until heated through. Top with remaining shredded cheese; cover. Remove from heat. Let stand until melted.
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