Wednesday, April 29, 2020

CHEESY CHICKEN ROTINI

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
Note: This is just a file photo - not this actual recipe.

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