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VELVEETA® One Pan Creamy Chicken & Spinach Pasta [Ad]

Prep time 30 mins
Cook time 45 mins
Yield

6 (1 cup each)

Ingredients

  • 1/2 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1 clove garlic, minced
  • 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
  • 1 1/2 cups farfalle (bow-tie pasta), uncooked
  • 1 VELVEETA Mini Blocks (4 oz.), cut into 1/2-inch cubes
  • 1 pkg. (10 oz.) baby spinach leaves
  • 1 cup halved cherry tomatoes

How to Make It

  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Special Extra: For added kick, stir 1/4 tsp. crushed red pepper into cooked pasta mixture along with the VELVEETA, spinach and tomatoes.