Best 3 South Of The Border Chicken And Pasta Skillet Recipes

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If you're looking for a flavorful and versatile dish that blends Mexican and Italian cuisines, then look no further than the South of the Border Chicken and Pasta Skillet. This one-skillet meal combines succulent chicken, tender pasta, and a zesty blend of spices, creating a taste sensation that will transport you to a fiesta in your own kitchen. With its vibrant colors, tantalizing aromas, and irresistible taste, this skillet dish is sure to become a family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

Tips:

  • Choose the right pasta: For this recipe, it's best to use a short pasta like penne or rotini. These shapes will hold the sauce well and won't get lost among the other ingredients.
  • Cook the chicken thoroughly: Chicken should be cooked to an internal temperature of 165°F (74°C) to ensure that it's safe to eat.
  • Don't overcrowd the pan: When cooking the chicken and vegetables, it's important not to overcrowd the pan. This will prevent the ingredients from cooking evenly.
  • Season the dish to taste: Once the dish is cooked, be sure to season it to taste. This may include adding more salt, pepper, or chili powder.
  • Serve immediately: This dish is best served immediately after it's cooked. The pasta will start to absorb the sauce over time, so it's important to enjoy it while it's fresh.

Conclusion:

This South-of-the-Border Chicken and Pasta Skillet is a quick and easy meal that's perfect for a weeknight dinner. The combination of chicken, vegetables, and pasta is a classic that everyone will enjoy. Plus, the dish is customizable, so you can add or remove ingredients to suit your taste. Whether you're a fan of Mexican food or just looking for a flavorful and satisfying meal, this recipe is sure to please.

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