Tuesday, May 14, 2013

Southwest Pasta Skillet Marksville Style

I recently hit upon a great deal with the new Philly Cooking Crèmes and they have been sitting in our fridge untouched, unused, and aging. Earlier today between posts and cleaning Samantha and I cleaned out the refrigerator. We emptied the whole thing, something I usually do every week but it hasn't had a cleaning in a while. April was a busy month. Believe it or not it wasn't that bad but after we put everything back in it looks really organized, just like I want it. Well there were a few things getting ready to expire, so we placed them on the top shelf. The kids had jello chocolate pudding for snack, and we have mozzarella cheese that needs to be used up in the next few days. We decided to give the Philadelphia Santa Fe Blend Cooking Crème a whirl since it was about to expire. We took out some frozen chicken, Samantha chopped up what we needed for tonight and we have some soaking for tomorrow night. Of course the original recipe only served 4, we have 6 eating or 7 if you count Lilly who hasn't been born yet so in red you will see the changes I made to the recipe to accommodate our family without increasing the meat portion part of it or the cooking crème and it came out wonderful. We are adding this to our dinner line up. I hope you take the time to try this out for yourself.

The Philly cooking Creme in Santa Fe Blend is no longer available but I have been able to make this recipe by using 8 oz of plain Cream Cheese and a 1/2 cup of your favorite Salsa as a substitute for the cooking creme. 

Southwest Pasta Skillet Pam Style


1 lb.
boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup 1 cup of frozen diced green peppers chopped green peppers
1 can 1 28 oz can of whole tomatoes with sauce that we cut our selves we did not drain ours.
(14.5 oz.)no-salt-added diced tomatoes, drained
1 pkg.
(10 oz.) frozen corn
1 tub
[(10 oz.)PHILADELPHIA Santa Fe Blend Cooking Crème] no longer available see substitution above.
2 cups we used a whole pound of cooked pasta hot cooked rotini pasta
1 cup we used a whole 8oz of cheese KRAFT Shredded Monterey Jack Cheese, divided


Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 6 to 7 min. or until chicken is done. Add tomatoes, corn and cooking crème; cook and stir 3 min.

Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.

Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.

You can find more recipes like this at All Philly Cooking Crème.

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