Spicy Chicken Pasta

• 5 cups rigatoni pasta, uncooked
• 1 lb. boneless skinless chicken breasts, cut into thin strips
• 1/2 lb. (8 oz.) Queso Blanco VELVEETA, cut into 1/2-inch cubes
• 1 can (14.5 oz.) fire-roasted diced tomatoes, undrained
• 1 can (10-3/4 oz.) 98%-fat-free condensed cream of mushroom soup
• 1/2 cup milk
• 1 can (4-1/2 oz.) sliced mushrooms, drained
• 1/2 tsp. chipotle chile pepper powder

1. Heat oven to 350F.
2. Cook pasta in large saucepan as directed on package, omitting salt.
3. Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 6 to 8 min.
4. or until done.
5. Add remaining ingredients; cook and stir on low heat 5 min.
6. or until VELVEETA is completely melted and mixture is well blended.
7. Drain pasta; return to pan.
8. Add chicken mixture; mx lightly.
9. Spoon into 13x9-inch baking dish sprayed with cooking spray.
10. Bake 25 to 30 min.
11. or until heated through.

rigatoni pasta, boneless skinless chicken breasts, queso blanco, tomatoes, condensed cream, milk, mushrooms, pepper powder

Taken from www.kraftrecipes.com/recipes/spicy-chicken-pasta-177340.aspx (may not work)