Chicken And Veggie Pasta With Velveeta Recipes

CHICKEN & VEGETABLE PASTA

Steps:

• Cook fusilli pasta according to package directions. Drain. Set aside; keep warm.
• Melt butter in 12-inch skillet until sizzling; add chicken, garlic and thyme. Cook over medium-high heat, stirring occasionally, 5-8 minutes or until chicken is no longer pink.
• Stir in vegetables. Continue cooking, stirring occasionally, 6-9 minutes or until vegetables are crisply tender. Stir in cooked fusilli and cheese.

VEGGIE CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
• Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
• Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.

CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
• Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
• In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
• Bake 30 minutes in the preheated oven until bubbly and lightly browned.

VELVEETA CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350 degreees.
• Cook spaghetti as directed on package, minus a minute or two if you like your pasta firmer.
• Melt butter in large deep pan, and saute onions and celery.
• Add chicken, cheese, cooked spaghetti, mushroom soup, black olives, rotel tomatoes, garlic powder and mix well.
• Transfer to a casserole dish and bake in preheated oven for 45 minutes.

VELVEETA SPICY CHICKEN SPAGHETTI WITH BACON

Steps:

• PREHEAT oven to 350°F.
• COOK spaghetti according to package directions, omitting salt. While pasta is cooking, add remaining ingredients to a skillet; cook and stir over med. high heat until VELVEETA is completely melted and mixture is well blended.
• DRAIN spaghetti, rinse with cold water, and drain again. Add to chicken mixture and gently combine ingredients. Spread in a 13×9-inch pan sprayed with cooking spray.
• BAKE 30 to 35 minutes or until heated through. Sprinkle with a little chopped cilantro.

CHICKEN AND VEGGIE PASTA WITH VELVEETA®

Steps:

• Cook pasta as directed on package, omitting salt and adding vegetables to the boiling water for the last 5 min.; drain. Return pasta mixture to saucepan.
• Add chicken, VELVEETA and seasoning; stir. Cook 5 min. or until VELVEETA is completely melted, stirring frequently.
• Stir in tomatoes and Parmesan.

CHEESY CHICKEN FIESTA PASTA OR OLE VELVEETA!

Steps:

• Preheat oven to 350°F.
• Place a large pot of salted water on high and bring to a boil.
• Remove all the meat from the chicken in parts; remove skin. Rough chop the chicken meat and place in a bowl.
• Sprinkle the chicken with the cumin, chili powder and lime juice. Toss to coat; set aside.
• While the water is boiling, place a large skillet or fry pan over medium-high heat. Add the vegetable oil and warm up.
• Add the garlic to the pan' saute about a minute, just until the garlic releases its aromas. Do not burn the garlic or let it become brown.
• Add the onion and green pepper and stir to coat with the oil and garlic mixture. Salt and pepper the mixture fairly generously and saute until the onions and peppers are soft, approximately 6 - 8 minutes.
• By now the water should be boiling in the large pot; add the fusilli pasta. Cook pasta approximately 10 minutes; drain and return to pot. Reserve 1/2 - 1 cup of the pasta liquid.
• While the pasta is cooking, place the Ro-tel and the cubed Velveeta in a medium saucepan, warm for 5 - 7 minutes over medium-low heat, stirring occasionally. Eventually, the cheese mixture will be bubbly and smooth. Keep on low.
• While the Ro-tel cheese mixture is melting, add the corn and the black beans to the garlic, onion, pepper mix and stir to warm through, about 2 minutes.
• Spray an 11x13 casserole dish with an olive oil or non-stick spray.
• Now, we're ready to incorporate! Add 1/2 the chopped chicken, 1/2 the sauteed vegetable mix and 1/3 of the cheese mixture to the pasta and toss to blend. Continue with the remainder of the chicken, vegetable mix and 1/3 cheese mixture to the pasta. Stir and toss thoroughly to distribute chicken, cheese and vegetables evenly.
• Turn the mixture into your prepared casserole dish, smoothing over the top to disperse through dish evenly.
• Top with remaining 1/3 cheese and top with the crushed corn chips. Loosely cover the casserole with foil.
• Bake in the oven for 15 minutes; remove foil and continue baking for an additional 5 - 7 minutes.
• Remove from oven and serve immediately. Garnish top of casserole servings with chopped cilantro.

VELVEETA® CHICKEN SPAGHETTI CASSEROLE

Steps:

• Combine chicken, condensed soup, chicken broth, bell pepper, celery, parsley, salt, and pepper in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Preheat the oven to 325 degrees F (165 degrees C).
• Add Velveeta® to the Dutch oven and stir until melted. Add drained spaghetti and olives. Transfer to a 9x13-inch baking dish.
• Bake, covered, in the preheated oven for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer.

VELVEETA® PASTA WITH VEGETABLES

Steps:

• Microwave vegetables as directed on package.
• Cook pasta as directed on package, omitting salt; drain. Return to pan with vegetables.
• Add VELVEETA; stir until melted.

EASY CHEESY CHICKEN & PASTA VEGGIE SKILLET

Steps:

• Spray a non-stick skillet with cooking spray and cook chicken until juices run clear and chicken is no longer pink;drain.
• Add soup and 2 cups of water.
• Bring to a boil.
• Stir in 2 cups of shells macaroni.
• Reduce heat to medium-low;cover with tight-fitting lid.
• Simmer 12 minutes or until macaroni shells are tender.
• Add the Velveeta, thawed vegetables, mushrooms and cumin; stir until the Velveeta is melted and the vegetables are heated through.
• Let stand 5 minutes before serving.
• Add a little bit of crushed red pepper to the dish if you'd like it to have a bit of a kick!

VELVEETA® CHEESY PASTA CASSEROLE

Steps:

• Heat oven to 400ºF.
• Combine ingredients in 13x9-inch baking dish; cover.
• Bake 40 min. Let stand 5 min.; stir until sauce is well blended.

VELVEETA® CHEESY CHICKEN ROTINI

Steps:

• Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until no longer pink.
• Stir in water. Bring to boil. Add pasta; stir. Cover; simmer on medium-low heat 10 min. or until pasta is tender.
• Add remaining ingredients; stir. Cook, covered, 5 to 7 min. or until VELVEETA is completely melted and vegetables are crisp-tender, stirring frequently.