South-of-the-Border Chicken & Pasta Skillet

Ingredients

• 1 cup four cheese shredded mexican style divided kraft finely
• 4 oz philadelphia cream cheese cubed ()
• 10 oz regular corn frozen
• 0.3 tsp ground cumin 
• 2 cups rotini pasta uncooked
• 16 oz taco bellâ® & chunky salsa thick
• 1 lb chicken breasts boneless skinless cut into bite-size pieces

Equipment

• frying pan

Directions

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook and stir chicken in large nonstick skillet on medium-high heat 6 to 8 min. or until done.
3. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 min. or until cream cheese is melted, stirring occasionally.
4. Drain pasta; add to chicken mixture in skillet with 1/2 cup shredded cheese. Simmer 3 min. or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover.
5. Remove from heat.
6. Let stand until cheese is melted.