Prepare your dinner entrée in a flash with a Cheesy Chicken and Veggie Pasta Skillet! In 30 minutes, this chicken and veggie pasta skillet comes together.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken thighs (1 lb.)
2-1/2 cups water
1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner
1 pkg. (10 oz.) frozen peas and carrots, thawed
1/2 cup frozen bell pepper and onion strips
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Let's Make It
Cook chicken in large nonstick skillet on medium-high heat 4 to 5 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
Add water and Shell Macaroni to skillet. Bring to boil; cover. Simmer on medium-low heat 15 min. or until Macaroni is tender, stirring occasionally and adding vegetables to the boiling water for the last 5 min. Return chicken to skillet.
Stir in Cheese Sauce; cook 3 to 5 min. or until chicken is done (165°F) and mixture is heated through, stirring occasionally.
Serve with a few dashes of hot sauce.
Prepare using your favorite variety of frozen vegetables.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.