South of the Border Chicken Skillet

South of the Border Chicken Skillet

  • Prep: 5 min
  • Cook Time: 30 min
  • Total: 35 min
  • Serving: 4

South of the Border Chicken Skillet has the flavors everyone loves plus lots of pasta.


  • 2 cups rotini pasta, uncooked
  • 1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
  • 2 cups salsa
  • 1, 10 ounce package frozen corn, unthawed
  • 4 ounces cream cheese, cubed
  • 1/4 teaspoon ground cumin
  • 1 cup Mexican style four cheeses blend, shredded and divided


  1. Cook pasta as package directs. Drain pasta.
  2. Meanwhile cook and stir chicken in large nonstick skillet coated with cooking spray on medium high heat 6 minutes or until done. Add salsa, corn, cream cheese and cumin; simmer on medium-low heat 6 minutes or until corn is heated through and cream cheese is melted, stirring constantly.
  3. Add pasta 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.


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