Tuesday, March 22, 2011

VELVEETA Cheesy Chicken Rotini recipe

I found this recipe when I searching through an e-mail I received from Kraft today and decided to make it. It was delicious! Just the right amount of spice and it was filling. Now, just like any recipe, I rarely follow it verbatim (normally because I am missing an ingredient, but I digress). Instead of rotini, I used penne pasta. Also, instead of the frozen broccoli/cauliflower mix, I just used mixed veggies. I also did not drain the RO*TEL. Wildman loved the sauce and the pasta. I also spiced up the chicken while it was cooking with some seasoning salt. The only thing I wish I could find is a substitute for the pasteurized cheese. I have yet to find a good substitute for any recipe I have done. So, if you have any suggestions, let me know. Otherwise, this is really a budget friendly meal. I had not planned on making it when I went to the store, but was able to make it with ingredients in my pantry. Let me know what you think of it.

VELVEETA Cheesy Chicken Rotini recipe

1-1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 cups water
3 cups rotini pasta, uncooked
1 pkg. (16 oz) frozen broccoli, cauliflower and carrot blend
1 can (10 oz) RO*TEL Diced Tomatoes & Green Chilies, drained
1/2 lb (8 oz) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

COOK and stir chicken in large skillet sprayed with cooking spray (I just used EVOO) on medium-high heat 5 min. or until no longer pink.
STIR in water. Bring to boil. Add pasta, stir. Cover, simmer on medium-low 10 min. or until pasta is tender.
ADD remaining ingredients; stir. Cook, covered, 5 to 7 min. or until VELVEETA is completely melted and vegetables are crisp-tender, stirring frequently.

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