Cooking Directions

• While the rotini is cooking, season the chicken as desired.  Sprinkle the chicken with the chili powder.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring occasionally.
• Stir in the soup, picante sauce, milk and corn and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes or until the chicken is cooked through.  Add the rotini and cheese and toss to coat.  Cook until the mixture is hot. Season to taste. Spoon into a serving dish or serve right from the skillet!

Ingredients

• 4 cups cooked rotini (spiral) pasta (from about 2 cups/8 ounces dry)
• 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
• 0.5 cup Pace® Picante Sauce
• 0.25 cup milk
• 1 cup frozen whole kernel corn, thawed
• 0.25 cup shredded Cheddar cheese