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Prep 20 mins
Cook 40 mins
I made this recipe up one night when I found a recipe calling for frozen pasta vegetable mix. This is much more economical and much tastier. Even my husband who does not like vegetables loves it.
- 1 lb boneless skinless chicken
- 1 (2 lb) box rotini pasta
- 1 (10 1/2 ounce) can fat-free cream of chicken soup
- 1 lb Velveeta reduced fat cheese product, cubed
- 1⁄4 cup skim milk
- 1 (10 ounce) package california-blend frozen vegetables (broccoli or cauliflower or carrot mix) or 1 (10 ounce) packageyour favorite vegetables
- 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 9x13-inch baking pan.
- Cover with foil.
- Bake 35-45 minutes at 350°F.
This was ok, but I think the recipe is off. The amount of pasta is far too much for the amount of sauce which did not result in a "creamy cheesy" dish. I used 1 1/2 lbs of chicken, about 20 oz of pasta and 16 oz of California blend vegetables. The cheese sauce was very, very thick and barely coated everything prior to baking.<br/><br/>Changes that need to be made (in my opinion):<br/>1) no more than 1 bag of pasta, 12 or 16 oz<br/>2) needs more than 1/4 cup of milk, possibly increase to a full 1 cup?<br/><br/>Overall, this tasted good but definitely lacked in sauce. Although I added slightly more chicken and veggies (can't find 10 oz bags of that blend) I feel that adding the additional pasta was the biggest problem. This could be a 5 star if the right balance of cheesy, saucy goodness is found!!!