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.

Related articles

• Yummy Chicken Pasta
• Chicken Teriyaki over Rotini
• Leftovers: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta
• Slow Cooker Spicy Chicken Teriyaki and Pasta
• Pasta Salad