I love to cook, and now that the holidays are behind us I’ve had time to prepare real meals again instead of relying on the microwave. Recently I made a cheesy chicken rotini that was a big hit at our house. It produced plenty of leftovers and reheats beautifully, which is always a plus.
Recipe Credit: VELVEETA® Ro*Tel’s “Weeknight WOW!” website
Cheesy Chicken Rotini
Prep Time:
10 minutes
10 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
30 minutes
30 minutes
This dish balances protein, vegetables, and twisty rotini pasta—appealing to both adults and picky kids alike.
Ingredients
- 1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
- 2 cups water
- 3 cups rotini pasta, uncooked
- 1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend
- 1 can (10 oz.) RO*TEL® Diced Tomatoes & Green Chilies, undrained
- 1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
Instructions
- Spray a large skillet with cooking spray and cook the chicken over medium-high heat, stirring, for about 5 minutes or until no longer pink.
- Add the water and bring to a boil. Stir in the rotini, cover, and reduce heat to medium-low. Simmer for about 10 minutes, stirring occasionally, until the pasta is tender.
- Stir in the frozen vegetable blend, RO*TEL, and VELVEETA® cubes. Cover and cook 5 to 7 minutes more, stirring frequently, until the cheese is fully melted and the vegetables are crisp-tender. Adjust seasoning to taste and serve warm.