Friday, February 8, 2013

Southwest Pasta

This is VERY similar to the chicken pasta a few posts ago, but I added to it and wanted to share the yumminess.

Ingredients
3 cups whole wheat farfalle (bow-tie pasta), uncooked
1 lb.  boneless skinless chicken breasts, cut into bite-size pieces (or 1 lg. can of chicken)
3 slices  OSCAR MAYER Bacon, cooked, crumbled (or use Hormel pieces)
1 can  (14-1/2 oz.) Italian-style diced tomatoes, undrained
3/4 can black beans
1 can whole kernel corn, drained
4 oz.  (1/2 of 8-oz. pkg.) cream cheese, cubed
1/2 cup  water
1/4 tsp.  pepper
3 Tbsp.  KRAFT Grated Parmesan Cheese

COOK pasta as directed on package, omitting salt.
MEANWHILE, cook chicken in large skillet on medium heat 5 to 6 min. or until done, stirring occasionally. Add rest of ingredients; mix well. Cook 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
DRAIN pasta; place in large bowl. Add sauce; mix lightly. Sprinkle with Parmesan.


Andrew didn't even get a chance to taste this one...Cliff and I had it for lunch on one of his rare days off of work.  It was gone before Andrew made it home from school. 

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