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Main dishes

Creamy Mexican Chicken Pasta

Creamy Mexican Chicken Pasta recipe
photo by:kraft
Tender chicken breast strips and bow-tie pasta are tossed with a creamy Mexican-style sauce to make this super-easy, super-quick weeknight dish.
10 min
25 min
6 servings
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What You Need

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

Make It

COOK pasta in large saucepan as directed on package. Meanwhile, cook chicken in skillet sprayed with cooking spray on medium heat 4 to 5 min. or until done, stirring occasionally.

DRAIN pasta; return to saucepan. Stir in chicken and all remaining ingredients. Cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring occasionally.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

How to Cube VELVEETA
Cut measured amount of VELVEETA into 1/2-inch-thick slices. Then, cut each slice crosswise in both directions to make cubes.
Prepare using rotini or any other small shaped pasta.
Substitute 2 pkg. (6 oz. each) OSCAR MAYER Grilled or Italian Style Chicken Breast Strips for the cooked fresh chicken strips.
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