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)

1. Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 4 min.
2. or until no longer pink.
3. Stir in water.
4. Bring to boil.
5. Stir in pasta and vegetables; cover.
6. Simmer on medium-low heat 8 to 10 min.
7. or until pasta is tender, stirring occasionally.
8. (Do not drain.)
9. 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)