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Categories:Viewed: 39 - Published at: 5 years ago
Ingredients
- 8 oz. spaghetti, uncooked
- 2 cups fresh or frozen chopped broccoli
- 1-1/4 lb. boneless skinless chicken breasts, cut into strips
- 1/2 lb. (8 oz.) VELVEETA, cut up
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 1/2 cup milk
Method
- Cook pasta in large saucepan as directed on package, adding broccoli to the cooking water for the last 5 minutes of the pasta cooking time; drain.
- Cover to keep warm.
- Spray large skillet with cooking spray.
- Add chicken; cook and stir 4 to 5 minutes on medium-high heat or until chicken is cooked through.
- Add VELVEETA, soup and milk; mix well.
- Reduce heat to low; cook until VELVEETA is completely melted, stirring frequently.
- Add pasta; toss to coat.
