Posted by: marthabernie | September 6, 2015


This recipe came off the back of a box of Velveeta cheese.  It’s real comfort food!


1-1/2 pounds boneless skinless chicken breasts, cut into one inch pieces

2 cups water

3 cups rotini pasta, uncooked

2 – 16 oz. package frozen vegetable blend

1 can  (10 oz.) diced tomatoes with green chilies, undrained

1/2 pound Velveeta or other cheese, cut into 1/2 inch cubes.

Cook and stir chicken in large skillet sprayed with cooking spray on medium high for 5 minutes, or until no longer pink.  Stir in water, bring to boil.  Add pasta, stir.  Simmer on medium low heat for ten minutes or until pasta is tender.  Add remaining ingredients and stir.  Cook , covered, 5 to 7 minutes or until cheese is completely melted and vegetables are crisp-tender, stirring frequently.

NOTE:  I sometimes pour this into a baking dish and top with panko crumbs, baking at 350 degrees F until golden brown and bubbling around edges.



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