1 1/2 lbs boneless, skinless chicken breast cut into 1-inch pieces
2 cups water
3 cups uncooked whole-wheat rotini pasta
1 bag (16-oz) frozen broccoli, cauliflower, carrot blend
1 can (10-oz) diced tomatoes and green chilies, do not drain
6-oz processed cheese (Velveeta-type), cut into 1/2-inch cubes
Spray a large skillet with nonstick cooking spray; add chicken and cook over medium-high heat, stirring, for 5 minutes or until no longer pink.
Add the water to skillet, stir and bring to a boil.
Stir in the pasta and place lid on skillet.
Simmer over medium-low heat for approximately 10-12 minutes until the pasta is tender. Stir in remaining ingredients and cook, covered, for 5 to 7 minutes until cheese is completely melted and the veggies are crisp-tender. Stir frequently during cooking time.
Yield: 6 servings
3 cups uncooked whole-wheat rotini pasta
1 bag (16-oz) frozen broccoli, cauliflower, carrot blend
1 can (10-oz) diced tomatoes and green chilies, do not drain
6-oz processed cheese (Velveeta-type), cut into 1/2-inch cubes
Spray a large skillet with nonstick cooking spray; add chicken and cook over medium-high heat, stirring, for 5 minutes or until no longer pink.
Add the water to skillet, stir and bring to a boil.
Stir in the pasta and place lid on skillet.
Simmer over medium-low heat for approximately 10-12 minutes until the pasta is tender. Stir in remaining ingredients and cook, covered, for 5 to 7 minutes until cheese is completely melted and the veggies are crisp-tender. Stir frequently during cooking time.
Yield: 6 servings
Note: This is just a file photo - not this actual recipe.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.