Wednesday, February 22, 2012

Velveeta's Cheesy Chicken Rotini

My dad grew up with a working mom and so he knew his way around a kitchen. (Mostly he cooked Hamburger Helper and Tator Tot Casserole.) Often times, we had Velveeta rather than hard cheese. In honor of dear old dad, I found this recipe and thought it looked yummy enough to track down some Velveeta. I found it on the snack aisle which I do not understand....

I ended up using 4 cups of water - not 2 and 1lb of Velveeta. It was really good. Serves 4.

  • 1 1/2 lbs. boneless skinless chicken breasts, cut into 1 inch pieces
  • 2 cups water
  • 3 cups rotini pasta, uncooked (a box of Barilla rotini only cost me $.99)
  • 1 pkg. (16 oz) frozen broccoli, cauliflower and carrot blend)
  • 1 can (10 oz) diced tomatoes and green chili, undrained
  • 8 oz Velveeta cut into 1/2 inch cubes
  1. Cook chicken in cooking oil over medium heat for five minutes or until no longer pink. USE LARGE SKILLET.
  2. Stir in water. Bring to boil. Add pasta, stir and cover. Simmer on medium to low heat for 10 minutes or until pasta is tender. 
  3. Add remaining ingredients; stir. Cook, covered for five to seven minutes or until Velveeta is completely melted and vegetables are crisp-tender. Stir frequently.

    No comments: