Best 4 South Of The Border Chicken And Pasta Skillet Recipes

Embark on a culinary journey to the vibrant flavors of Mexico with our South-of-the-Border Chicken and Pasta Skillet. This one-skillet meal is a harmonious blend of zesty spices, tender chicken, and colorful vegetables, all simmering together to create a fiesta of flavors. Get ready to tantalize your taste buds with this easy-to-make skillet dish that brings the authentic taste of Mexican cuisine right to your kitchen.

In addition to the main recipe, this article offers a delightful collection of complementary dishes that will elevate your Mexican-inspired feast. Indulge in the creamy and flavorful Cilantro-Lime Rice, a perfect accompaniment to soak up the zesty sauce from the chicken and pasta. For those who love the spicy kick, the Spicy Black Bean and Corn Salad provides a vibrant contrast with its zesty dressing and crunchy texture. And to complete your Mexican culinary adventure, try the refreshing and tangy Margarita, a classic cocktail that perfectly complements the bold flavors of the main dish.

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

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

Ingredients

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 & 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

Ingredients

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 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

Ingredients

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

SOUTH OF THE BORDER CHICKEN

South of the Border Chicken image

This is a quick and simple chicken recipe. Simple flavors, but could be spiced up a bit to a persons individual taste with the addition of some mexican spices, chili powder, green chilies, etc.

Provided by iewe7726

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 green pepper, cut in strips
4 boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon butter
2 cups cooked rice
1/3 cup sour cream
16 ounces salsa
1 cup colby or 1 cup cheddar cheese, shredded

Steps:

Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
Spread the rice in a greased 9x9 pan.
Top with peppers and chicken.
Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
Bake 350 degrees for 25-30 minute.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
Use fresh, high-quality ingredients: The better the ingredients you use, the better your dish will taste.
Don't overcrowd the pan: When cooking the chicken and vegetables, make sure you don't overcrowd the pan. This will prevent them from cooking evenly.
Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
Add the pasta to the skillet: Once the chicken and vegetables are cooked, add the pasta to the skillet and cook according to the package directions.
Stir in the sauce: Once the pasta is cooked, stir in the sauce and simmer for a few minutes, until the sauce is heated through.
Garnish and serve: Garnish the dish with fresh parsley or cilantro, and serve with a side of bread or salad.

Conclusion:

This South-of-the-Border Chicken and Pasta Skillet is a quick and easy meal that is perfect for a busy weeknight. It is also a great way to use up leftover chicken. The dish is packed with flavor, thanks to the combination of spices, vegetables, and cheese. It is sure to be a hit with your family and friends.

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