Creamy Mexican Chicken Pasta

• 3 cups farfalle (bow-tie pasta), uncooked
• 1-1/4 lb. boneless skinless chicken breasts, cut into strips
• 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
• 1 can (10-3/4 oz.) condensed cream of mushroom soup
• 1 cup TACO BELL Thick & Chunky Salsa
• 1/4 cup milk

1. Cook pasta in large saucepan as directed on package.
2. Meanwhile, cook chicken in skillet sprayed with cooking spray on medium heat 4 to 5 min.
3. or until done, stirring occasionally.
4. Drain pasta; return to saucepan.
5. Stir in chicken and all remaining ingredients.
6. Cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring occasionally.

farfalle, boneless skinless chicken breasts, velveeta, condensed cream, taco, milk

Taken from www.kraftrecipes.com/recipes/-6453.aspx (may not work)