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| CREAMY MEXICAN CHICKEN PASTA | ||||
| Yields 4-6 | ||||
| 3 cups bow tie pasta, uncooked 4 boneless, skinless chicken breast halves (about 1 1/4 lb.), cut into strips 3/4 lb. (12 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up 1 can cream of mushroom soup 1 cup Taco Bell Home Originals Thick 'N Chunky Salsa 1/4 cup milk |
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| Cook pasta in large saucepan as directed on package; drain. Return to saucepan. Spray skillet with no stick cooking spray. Add chicken; cook and stir 4-5 minutes or until cooked through. Add chicken and remaining ingredients to pasta; cook on low heat until prepared cheese product is melted, stirring occasionally. Tips: Substitute rotini pasta or any other small shaped pasta for bow tie pasta. |
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