Ingredients:
1 lb boneless skinless chicken
1 (2 lb) boxes rotini pasta
1 (10 1/2 ounce) cans fat-free cream of chicken soup
1 lb Velveeta reduced fat cheese product, cubed
1/4 cup skim milk
1 (10 ounce) packages california-blend frozen vegetables (broccoli or cauliflower or carrot mix) or 1 (10 ounce) packages your favorite vegetables
Directions:
Cook chicken breast (I use my George Foreman Grill cooks them fast and without any added fat).
Chop chicken up into small bite-size pieces.
Cook Rotini as directed on box.
Cook vegetables until tender then drain.
In large sauce pan blend together soup, milk and cheese stir until melted.
Add in the chicken pasta and vegetables.
Pour into Pam sprayed 9×13-inch baking pan.
Cover with foil.
Bake 35-45 minutes at 350 F.
Servings: 6-8
Time preparation: 20 min.
Time total: 60 min.