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Monday, November 25, 2013

Cheesy Chicken Rotini

Photo courtesy of Mary Weber, Princeton Daily Clarion.
      Local cook, Nora Miller has once again created an award winning recipe. This chicken casserole has only 5 ingredients but is big on taste. A rich creamy cheese sauce covers the meat, noodles and veggies, but the diced tomatoes with green chilies gives it a little kick. It's also a bonus that this is a one skillet dinner and can be done in about 30 minutes. Congrats Nora.

Main Dish Winner -
Nora Miller
Cheesy Chicken Rotini
1-1/2 lb. boneless chicken breasts - cut into 1-inch pieces
2 cups water
3 cups rotini pasta, uncooked
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend
1 can (10 oz.) diced tomatoes and green chilies undrained
1/2 lb. Velveeta, cut into 1/2-inch cubes

Cook and stir chicken in large skillet, sprayed with cooking spray on medium heat 5 to 7 minutes or until no longer pink. Stir in water, bring to boil. Add pasta; stir. Cover, simmer on medium-low heat 12 minutes or until pasta is tender.

Add remaining ingredients; stir. Cook covered 7-9 minutes or until cheese is completely melted and vegetables are crisp tender, stirring frequently.
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