.south of the border chicken pasta.

This recipe is from my friend Teresa. She came over one evening and we cooked together for our husbands. Not only was this meal amazing but it was also SO fun to cook with someone else. It was so much easier and entertaining at the same time. This recipe is very similar to one I found on another blog I follow. So look forward to another similar post soon. Enjoy!



Ingredients
2 cups rotini pasta
2 boneless skinless chicken breasts, cut into bite-size pieces
16 oz. salsa (about 2 cups)
10 oz. frozen corn (about 2 cups)
4 oz. cream cheese
1/4 tsp. ground cumin
1 cup mexican style cheese, divided into 2 (I added more because I love cheese)

Preparation
Cook pasta as directed on package. Meanwhile, cook and stire chicken in a large skillet on med-high heat for 6 min or until done. Add salsa, frozen corn, cream cheese and cumin; simmer on med-low hear for 6 min or until corn is heated through and cream cheese is melted, stirring occasionally. Drain pasta, add to skillet with 1/2 the cheese. Simmer for 3 min. or until heated through. Top with remaining cheese, cover. Remove from heat, let stand 5 min or until cheese is melted. Enjoy!