VELVEETA Creamy Chicken Rotini

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VELVEETA Creamy Chicken Rotini

VELVEETA Creamy Chicken Rotini


1 lb. (450 g) boneless skinless chicken breasts, cut into 1-inch pieces

1 Tbsp. oil

1 small onion, chopped

1 small green pepper, chopped

1 can (19 fl oz/540 mL) no-salt-added diced tomatoes, undrained

1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth

1 can (5.5 fl oz/156 mL) tomato paste

1 pkg. (200 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes

6 cups rotini pasta, cooked, drained


Cook chicken in hot oil in large nonstick skillet on medium-high heat 3 min., stirring occasionally. Add onions and peppers; cook and stir 3 to 4 min. or until crisp-tender.

Add tomatoes, broth and tomato paste; stir. Bring to boil; simmer on low heat 10 min., stirring occasionally. Add Velveeta; cook 1 min. or until Velveeta is completely melted and mixture is well blended, stirring occasionally.

Stir in pasta; cook 2 min. or until heated through, stirring occasionally.

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