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Categories:Viewed: 37 - Published at: 8 years ago
Ingredients
- 3 cups farfalle (bow-tie pasta), uncooked
- 1-1/4 lb. boneless skinless chicken breasts, cut into strips
- 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 1 cup TACO BELL Thick & Chunky Salsa
- 1/4 cup milk
Method
- Cook pasta in large saucepan as directed on package.
- Meanwhile, cook chicken in skillet sprayed with cooking spray on medium heat 4 to 5 min.
- or until done, stirring occasionally.
- Drain pasta; return to saucepan.
- Stir in chicken and all remaining ingredients.
- Cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring occasionally.
