1 lb boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped green peppers
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
1 pkg. (10 oz.) frozen corn
1 tub (10 oz.) Philadelphia Santa Fe Blend Cooking Creme
2 cups hot cooked rotini pasta
1 cup shredded Monterrey jack cheese
1. Cook and stir chicken and peppers in large nonstick skillet on medium-high heat for 6-7 minutes, or until chicken is done. Add tomatoes, corn, and cooking creme; cook and stir 3 minutes.
2. Add cooked pasta and 1/2 cup shredded cheese; cook and stir 1-2 minutes or until cheese is melted.
3. Top with remaining shredded cheese. Remove from heat. Cover;let stand until cheese is melted.
Thanks Philadelphia for the recipe! We are fans of the new cooking creme!