Wednesday, February 1, 2012

Southwest Pasta Skillet

During our use up what's in the fridge challenge last week I thought that I'd use the Philadelphia Santa Fe Blend Cooking Creme that I had.  We're not a big fan of using prepackaged foods, but sometimes on a busy night it's nice to have something to make a quick, tasty dinner.  I ended up adapting the original recipe a bit, using what we had on hand.  The Santa Fe Blend creme has a little kick to it, which my daughter thought was spicy (but she ate all of her dinner, so it wasn't too spicy). Overall, this made for a quick dinner, perfect for a reallyl busy worknight.
Southwest Pasta Skillet
Recipe adapted from
1 lb. large shrimp, peeled and deveined
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
1 can (10 oz.) corn
1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme
1 lb. hot cooked rotini pasta
1 cup KRAFT Shredded Monterey Jack Cheese, divided

  1. Cook shrimp in a large nonstick skillet on medium-high heat 5 minutes or until shrimp is pink. Add tomatoes, corn and cooking creme; cook and stir 3 min.
  2. Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.
  3. Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.
Family Rating: 1 thumb up.

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