Toss tender chicken breast strips and bow-tie pasta with a creamy Mexican-style sauce to make Creamy Mexican Chicken Pasta. This super-easy, super-quick Mexican chicken pasta makes a great weeknight dish.
What You Need
Original recipe yields 6 servings
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
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.