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Categories:Viewed: 37 - Published at: 4 years ago
Ingredients
- 1-1/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 large red pepper, chopped
- 1 clove garlic, minced
- 2 cups water
- 2 cups medium pasta shell, uncooked
- 1/2 lb. (8 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
Method
- Cook and stir chicken, peppers and garlic in large nonstick skillet on medium heat 5 to 7 min.
- or until chicken is done.
- Add water; stir.
- Bring to boil.
- Stir in pasta; cover.
- Simmer on medium-low heat 12 to 15 min.
- or until pasta is tender and most of the water is absorbed.
- Add 2% Milk VELVEETA and spinach; cook 3 to 5 min.
- or until VELVEETA is completely melted, and pasta mixture is heated through and well blended, stirring frequently.
