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.