South of the border: Chicken Pasta Skillet

• 2 cups medium-size pasta, uncooked
• 1 lb. boneless skinless chicken, cut into bite-size pieces
• 1 jar (16 oz.) Chunky Salsa
• 1 pkg. (16 oz.) frozen corn
• 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
• 1/2 tsp. ground cumin
• 1c Fiesta/Mexican cheese blend , divided & softened in microwave.

1. Cook pasta as directed on package (I used elbow macaroni because that is what we had).
2. Sprinkle cumin on chicken.
3. Cook chicken in large nonstick skillet sprayed with cooking spray on medium-high heat until done.
4. Add salsa, corn, & cream cheese simmer on medium-low until cream cheese is melted.
5. Stir occasionally.
6. Drain pasta.
7. Add to skillet with 1/2 cup shredded cheese.
8. Heat through.
9. Top servings with cheese and we added dollop of sour cream!