COOK chicken in large nonstick skillet on medium heat 8 to 10 min. or until done, stirring frequently. Add garlic, cook and stir 30 sec.
STIR in broth. Bring to boil. Add pasta; stir. Cover; simmer on medium-low heat 13 to 15 min. or until pasta is tender and most of the broth is absorbed.
ADD remaining ingredients; mix well. Cook 3 to 5 min. or until VELVEETA is completely melted, and pasta mixture is heated through and well blended, stirring frequently.
For added kick, stir 1/4 tsp. crushed red pepper into cooked pasta mixture along with the VELVEETA, spinach and tomatoes.
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