Thursday, April 5, 2012

Cheesy Pasta Primavera

Cheesy Pasta Primavera
2-3 boneless skinless chicken breasts, cut into bite-sized pieces
3 cups water
1 pkg. (12 oz.) whole wheat rotini pasta (about 5 cups), uncooked
2 cups broccoli florets
1/2lb. (8 oz.) 2% VELVEETA®, cut up
1tsp. each: dried basil leaves and black pepper
2 small tomatoes, coarsely chopped (about 1-1/2 cups)


1. SPRAY large skillet with cooking spray. Add chicken; cook and stir on medium-high heat until chicken is no longer pink.  (Or you can grill the chicken, then cut it up and add to a sprayed skillet and continue to step number 2).
2. STIR in water. Bring to boil. Add pasta; cook 8 min. or until tender.
3. ADD broccoli, VELVEETA and seasonings; stir until well blended. Cook until VELVEETA is completely melted and broccoli is tender, stirring frequently. Stir in tomatoes.

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