South Of The Border Chicken Pasta Skillet Recipes

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SOUTH-OF-THE-BORDER CHICKEN & PASTA SKILLET



South-of-the-Border Chicken & Pasta Skillet image

Looking for a quick pasta skillet that combines chunky salsa, cheesy chicken and ingredients you've already got on hand? We thought so.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings, 2 cups each

Number Of Ingredients 7

2 cups rotini pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 pkg. (10 oz.) frozen corn
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 tsp. ground cumin
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook and stir chicken in large nonstick skillet on medium-high heat 6 to 8 min. or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 min. or until cream cheese is melted, stirring occasionally.
  • Drain pasta; add to chicken mixture in skillet with 1/2 cup shredded cheese. Simmer 3 min. or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted.

Nutrition Facts : Calories 600, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 130 mg, Sodium 1110 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 41 g

SOUTH OF THE BORDER CHICKEN AND PASTA SKILLET



South of the Border Chicken and Pasta Skillet image

Make and share this South of the Border Chicken and Pasta Skillet recipe from Food.com.

Provided by Chads Cook

Categories     Tex Mex

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups pasta, medium-size, uncooked
2 boneless skinless chicken breast halves, thawed and cut into bite-size pieces (about 1lb.)
16 ounces salsa (about 2 cups)
10 ounces frozen corn, unthawed (about 2 cups)
4 ounces Philadelphia Cream Cheese, cubed
1/4 teaspoon ground cumin
1 cup kraft mexican style finely shredded four cheese, divided

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat for 6 minutes or until done. Add salsa, corn, cream cheese and cumin; simmer on medium-low heat 6 minutes or until corn is heated through and cream cheese is melted, stirring occasionally.
  • Drain pasta; add to skillet with half the shredded cheese. Simmer 3 minutes or until heated through. Top with remaining shredded cheese; cover. Remove from heat and let stand 5 minutes or until cheese is melted.

S.O.B. (SOUTH OF THE BORDER) CASSEROLE



S.O.B. (South of the Border) Casserole image

Ground meat, tomatoes and corn with a little spice creates a quick meal everyone loves. My husband usually requests a double batch! The ground turkey can be replaced with ground beef, pork or chicken.

Provided by JB Baby

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 4

Number Of Ingredients 10

½ pound ground turkey
¼ cup chopped onion
1 (16 ounce) can stewed tomatoes, undrained
1 (.75 ounce) packet brown gravy mix
1 teaspoon chili powder, or to taste
½ cup frozen corn kernels
½ cup uncooked elbow macaroni
1 cup shredded lettuce
3 tablespoons sour cream
2 cups corn tortilla chips

Steps:

  • Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
  • Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
  • Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 34.4 g, Cholesterol 46.8 mg, Fat 10.6 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 3.1 g, Sodium 605.8 mg, Sugar 6.5 g

SOUTHWEST CHICKEN SKILLET



Southwest Chicken Skillet image

Bite into a fiesta of flavors in this south-of-the-border quick and easy skillet.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms
1 can (15 ounces) Progresso™ black beans, rinsed and drained
1 cup Old El Paso™ Thick 'n Chunky salsa
1 Old El Paso™ flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 2x1-inch strips
1 cup shredded Cheddar cheese (4 ounces)

Steps:

  • In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
  • Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.

Nutrition Facts : Calories 540, Carbohydrate 43 g, Cholesterol 115 mg, Fat 3, Fiber 12 g, Protein 49 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 5 g, TransFat 1/2 g

SOUTH-OF-THE-BORDER CHICKEN BREAST SKILLET



South-of-the-Border Chicken Breast Skillet image

Heat up the pan and get ready for our zesty and delectable South-of-the-Border Chicken Breast Skillet that brings together a variety of bright flavors.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1/2 cup water
2 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 red pepper, coarsely chopped
1 small zucchini, diagonally sliced
1/2 cup thin onion wedges
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup rinsed canned black beans
1/2 cup frozen corn
1 tsp. chili powder
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses

Steps:

  • Mix first 3 ingredients until blended. Add to chicken in medium bowl; mix lightly. Refrigerate 30 min. to marinate.
  • Cook peppers, zucchini and onions in large skillet sprayed with cooking spray on medium heat 2 to 3 min. or until crisp-tender, stirring frequently. Remove from skillet.
  • Drain chicken; discard marinade. Add chicken to skillet; cook and stir 8 to 10 min. or until done. Return cooked vegetables to skillet. Add all remaining ingredients except cheese; cook and stir 1 to 2 min. or until heated through. Remove from heat.
  • Top with cheese; cover. Let stand 5 min. or until cheese is melted.

Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g

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