Cheesy Chicken Rotini by Jen

Ingredients:

• 22 oz. grilled skinless chicken breasts, cut into 1-inch strips/pieces
• 1 pkg. (24 oz.) frozen broccoli, cauliflower and carrot blend
• 1-1/2 can (15 oz.) Rotel Diced Tomatoes & Green Chilies, undrained
• ¾ lb. (12 oz.) Velveeta cheese, cut into 1/2-inch cubed
• 3 cups water
• 4 cups rotini (spiral) pasta, uncooked

 

Assembly:

Bag 1 - Pour 4 cups uncooked pasta
Bag 2 - Combine chicken, frozen vegetables, tomatoes, cheese in freezer bag.

Serving Day:
Thaw chicken mixture.

Bring to boil. Add pasta; stir. Cover; simmer on medium-low heat 10 min. or until pasta is tender. Drain and set aside. In a large skillet, pour bag 2 ingredients; stir. Cook, covered until Velveeta is completely melted and vegetables are crisp-tender, stirring frequently. Combine with pasta and serve.