VELVEETA Cheesy Chicken & Vegetable Macaroni

• 4 boneless skinless chicken breast halves (about 1-1/4 lb.), cut into chunks
• 1 can (13-3/4 oz.) chicken broth
• 2 cups (8 oz.) elbow macaroni, uncooked
• 3/4 lb. (12 oz.) VELVEETA, cut up
• 1 pkg. (16 oz.) frozen mixed vegetables (such as broccoli, cauliflower and carrots), thawed

1. Spray large skillet with no stick cooking spray.
2. Add chicken; cook and stir on medium-high 2 minutes or until no longer pink.
3. Stir in broth.
4. Bring to boil.
5. Stir in macaroni.
6. Reduce heat to medium-low; cover.
7. Simmer 8 to 10 minutes or until macaroni is tender.
8. Add VELVEETA and vegetables; stir until VELVEETA is melted.

chicken breast halves, chicken broth, elbow macaroni, mixed vegetables

Taken from www.kraftrecipes.com/recipes/velveeta-cheesy-chicken-vegetable-macaroni-52097.aspx (may not work)