A blend of vegetables and VELVEETA cheese are combined with strips of chicken and bow tie pasta in this simple but hearty skillet dish.
What You Need
Original recipe yields 6 servings
1-1/4 lb. boneless skinless chicken breasts, cut into strips
1-3/4 cups water
3 cups farfalle (bow-tie pasta), uncooked
1 pkg. (1 lb.) frozen vegetable blend
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
2 Tbsp. lemon juice
1 tsp. dried Italian seasoning
1/4 tsp. each black pepper and ground red pepper (cayenne)
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Let's Make It
Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 4 min. or until no longer pink.
Stir in water. Bring to boil. Stir in pasta and vegetables; cover. Simmer on medium-low heat 8 to 10 min. or until pasta is tender, stirring occasionally. (Do not drain.)
Add remaining ingredients; cook until VELVEETA is completely melted, stirring frequently.
For variety, prepare as directed using different small pasta shapes. Or, prepare using whole wheat pasta.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings, 1 cup each.
* 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.