Here is last nights dinner. Its made with the new Philadelphia Cooking Creme (Santa Fe Blend) thats out now and I have to say its pretty good!
I have made this dish once before and the last time I made it I didn't have a green pepper like the recipe called for so I used green onions instead and it turned out great so this time when I went to the store to get the ingredients I just used green onions again! If you try this recipe and use the peppers let me know what you think....
Southwest Pasta Skillet
1 lb. boneless skinless chicken breasts, cut into bite size pieces
1/2 cup chopped green peppers
1 can (14.5oz) no-salt-added diced tomatoes, drained
1 pkg (10oz) frozen corn
1 tub (10oz) Philadelphia Santa Fe Blend Cooking Creme
2 cups hot cooked rotini pasta
1 cup Shredded Monterey Jack Cheese
1. Cook and stir chicken and peppers in large nonstick skillet on medium-high heat for 6 to 7 minutes or until chicken is done. Add tomatoes, corn and cooking creme; cook and stir 3 minutes.
2. Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 minutes or until cheese is melted.
3. Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted!
**because I used green onions instead of peppers I didn't stick them directly in the pot with the chicken, I cooked the chicken until it was almost done then I put in the onions. I also served this dinner with some texas toast...we love bread in this family if you couldn't tell! :)