Cheesy Chicken Rotini

Weeknight dinners are a wicked pain. I do try to plan ahead, make freezer meals, etc, but it just does not always work!

This recipe has been in a commercial for so long now that I just forgot about it, and it became background noise.
One day at work, my coworker told me that she had been out visiting her daughter. She mentioned this awesome meal that was made one night.
Oh course, I want to know all about it.

She looked a little sheepish when she was describing it, like it was simply too easy, so it must be frowned upon. Silly, silly friend...we love those super easy meals!

I made mine slightly different than the actual recipe (shocker!). I cooked my pasta separate, and 2 minutes before it would have been done, I tossed my veggies in with the pasta. Drained it as a whole and added the rest of the ingredients.
Oh...and I also bought the fresh bag of veggies, not the frozen one.

Try it, no sheepish looks going on here!

Ingredients:

1 ½ Lb boneless chicken breasts, cut into 1 inch pieces

2 Cups water

3 Cups rotini pasta, uncooked

1 (16 oz) package frozen broccoli, cauliflower, and carrot blend

1 (10 oz) can diced tomato with chilies

8 oz Velveeta, cubed

Directions:

1. Cook chicken in a large skillet until no longer pink

2. Bring water to a boil, cook pasta according to package

3. Add all ingredients, stir, cook (covered) 5-7 minutes or until cheese is melted

Print

I chose pre packed fresh veggies over the frozen

Easy!

This recipe was shared on: Love Bakes Good Cakes, Livin the Mom Life, Craft Dictator, A Peek Into my Paradise, The Grits Blog, Cooking with Curls, Will Cook for Smiles, Your Home Based Mom, The Chicken Chick, and The Best Blog Recipes