Linda and I got free samples of Philadelphia Cooking Creme. I never really expected to like it. My gosh, it even sat in my refrigerator for a month before I figured I might as well use it. Let’s say I’ve had a ‘learning experience’, as I can see this Southwest Pasta Skillet becoming a staple in our house. This recipe is very much like one that came with the cooking creme, except I left out the cheese and added mushrooms.
1 lb boneless skinless chicken breasts cut into bite-size pieces
½ c chopped green peppers
½ lb mushrooms, sliced
1 can (14.5 oz) diced tomatoes, drained (with or without chilies)
1 pkg (10 oz.) frozen corn
1 tub (10 oz.) Philadelphia Santa Fe Blend Cooking Creme
2 c cooked rotini noodles
Sauté chicken, peppers, and mushrooms on medium high 6-7 minutes, or until chicken is done. Drain. Add tomatoes, corn and cooking creme; cook and stir 3 minutes. Add pasta. Stir, serve, enjoy.
A nice side
A simple spinach salad complimented this well – baby spinach, pine nuts, mandarin oranges, raspberry vinaigrette
Here is a link to the Kraft recipe page in case you’d like to explore some more.
love that cooking creme! you should link into the “real women of Philly ” blog/fb with that one.