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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Got this from a magazine clipping. My family enjoyed it. It has just the right amount of spice. Velveeta cheese is recommended for creaminess. Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces |
2 cups water |
3 cups rotini pasta, uncooked |
1 (16 ounce) package frozen broccoli |
1 (10 ounce) can rotel diced tomatoes and green chilies, undrained |
1/2 lb velveeta cheese, cut into 1/2 inch cubes |
Directions:
1. Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat for 5-10 minutes or until nicely browned and no longer pink inside.
2. Stir in water; bring to a boil.
3. Stir in pasta.
4. Cover and simmer on medium low heat for 10 minutes or until pasta is tender.
5. Add remaining ingredients; stir.
6. Cook, covered, 5-7 minutes, or until cheese is completely melted and broccoli is crisp tender, stirring frequently.
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