VELVEETA Chicken Giardino & Pasta Skillet
- 1-1/4 lb. boneless skinless chicken breasts, cut into strips
- 1-3/4 cups water
- 3 cups farfalle (bow-tie pasta), uncooked
- 1 pkg. (1 lb.) frozen vegetable blend
- 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
- 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
- 1 tsp. Italian seasoning
- 1/4 tsp. each black pepper and ground red pepper (cayenne)
- Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 4 min.
- or until no longer pink.
- Stir in water.
- Bring to boil.
- Stir in pasta and vegetables; cover.
- Simmer on medium-low heat 8 to 10 min.
- or until pasta is tender, stirring occasionally.
- (Do not drain.)
- Add remaining ingredients; cook until VELVEETA is completely melted, stirring frequently.
boneless skinless chicken breasts, water, farfalle, velveeta, lemon juice, italian seasoning, black pepper
Taken from www.kraftrecipes.com/recipes/velveeta-chicken-giardino-pasta-skillet-69030.aspx (may not work)