Tender chicken breasts, crispy crumbled bacon and VELVEETA—what more could you want? Get it all in our VELVEETA Chicken and Bacon Macaroni Skillet.
What You Need
Original recipe yields 6 servings
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups fat-free reduced-sodium chicken broth
1 tsp. dried Italian seasoning
3 cups elbow macaroni, uncooked
1 pkg. (16 oz.) frozen spinach, thawed
1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, drained
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
6 slices cooked OSCAR MAYER Bacon, crumbled
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Let's Make It
Cook chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until no longer pink.
Stir in broth and seasoning; bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 10 min. or until macaroni is tender.
Add spinach, tomatoes and VELVEETA; stir. Cook 5 to 7 min. or until VELVEETA is completely melted, stirring frequently. Sprinkle with bacon.
Substitute 2 pkg. (6 oz.) OSCAR MAYER Grilled or Italian Style Chicken Breast Strips for the cooked fresh chicken. Bring water to boil in skillet. Add macaroni; cook 8 min. or until tender. Add chicken and remaining ingredients; continue as directed.
Prepare using 2% Milk VELVEETA.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1-1/2 cups 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.