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Southwest Pasta Skillet

Southwest Pasta Skillet

  • Prep

  • Ready In

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

Directions

  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.
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Reviews

eljae
5
9/4/2011

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.

awilli20
3
1/17/2012

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.

something new
3
12/11/2011

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.