How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Southwest Pasta Skillet?

You need 7 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, cut into bite-size pieces, ½ cup chopped green pepper, 1 (14 1/2 ounce) can no-salt-added diced tomatoes, drained, 1 (10 ounce) package frozen corn, and more.

Is Southwest Pasta Skillet suitable as pasta & noodles?

Yes, Southwest Pasta Skillet falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Southwest Pasta Skillet?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwest Pasta Skillet Recipe

Name: Southwest Pasta Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast, cut into bite-size pieces; ½ cup chopped green pepper; 1 (14 1/2 ounce) can no-salt-added diced tomatoes, drained; 1 (10 ounce) package frozen corn; 1 (10 ounce) container Philadelphia Santa Fe Blend Cooking Creme; 2 cups hot cooked rotini pasta; 1 cup Kraft Shredded Monterey Jack Cheese, divided

Southwest Pasta Skillet – a delicious recipe with chicken breast, green pepper, salt, corn, Cooking Creme, rotini pasta. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

1 lb boneless skinless chicken breast, cut into bite-size pieces
½ cup chopped green pepper
1 (14 1/2 ounce) can no-salt-added diced tomatoes, drained
1 (10 ounce) package frozen corn
1 (10 ounce) container Philadelphia Santa Fe Blend Cooking Creme
2 cups hot cooked rotini pasta
1 cup Kraft Shredded Monterey Jack Cheese, divided

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
781 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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