Southwest Pasta Skillet

Southwest Pasta Skillet


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


22 m {{adjustedServings}} servings 404 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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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  • 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.
Tips & Tricks


  • 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.
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Your rating



  1. 15 Ratings


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.