Sunday, June 19, 2011

South of the Border Chicken Skillet

1 box noodles*
1 lb chicken
1 jar salsa (about 15-16 oz)
1 pkg frozen corn*
1/2 a pkg of cream cheese (4 oz)
1/2 tsp.  ground cumin
1 cup Shredded Four Cheese

Cook pasta and set aside.  Cook and dice the chicken.  Using a large skillet, (or I used my wok to mix everything together)  mix together the cooked chicken, salsa, corn, and cream cheese.  Simmer on medium-low until the cream cheese is melted, stirring occasionally.  Drain the pasta and add to the chicken mixture.  Top with 1/2 cup of cheese.  Simmer 3 minutes more, stirring occasionally.  Top with remaining shredded cheese; cover.  Remove from hat and let stand until cheese is melted.  Then serve!

-Helpful Hints- *It really calls for 2 cups of noodles.  But I used the whole box instead to make it fuller and to feed more people. :)  Then I used a can of corn instead of frozen corn just because that's all I had at the time.


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