This was in the Kraft Food and Family Spring 2010 issue. It looks delicious and I think this is something the kids will like when they are here this summer. I look at it this way. You can rarely go wrong with chicken and cheese.
2C. medium shaped pasta, uncooked
1lb. boneless skinless chicken breasts, cut into bite sized pieces
1 jar thick and chunky salsa
1 pkg (10oz.) frozen corn
4oz. Philadelphia Cream Cheese, cubed
1/4 tsp. chili powder
1 C. Mexican style shredded cheese
Cook pasta as directed on the package.
Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium high heat 6 minutes or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 minutes or until cream cheese is melted, stirring occasionally.
Drain pasta; add to chicken mixture with 1/2 C. shredded cheese. Simmer 3 minutes or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted. Serve.
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