Cheesy Chicken Rotini

Okay, this is kind of a "cheating" recipe but knowing how bloggers on this site just LOVE cheese, thought it was still work sharing. The recipe came from VelveetaRotel.com and the resulting dish was devoured by my family in one sitting, I barely had enough to photograph for this blog! 


Ingredients:
1 1/2 lb. boneless chicken breasts, cut into 1 inch pieces
3 c. water
13 oz. box rotini pasta (I like Dreamfields, it tastes great but is lower in carbs)
16 oz. frozen Normandy mix (broccoli, cauliflower, and carrots)
1 can (10 oz.) RO*TEL, undrained
1 lb. Velveeta, cut into 1/2" cubes


Directions:

1. Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 5 minutes or until no longer pink. Stir in water. Bring to boil. Add pasta; stir. Cover, simmer on medium-low heat10 mins or until pasta is tender. 
2. Add remaining ingredients and stir. Cook covered, 5 to 7 minutes, making sure Velveeta is melted and vegetables are crisp-tender, stirring frequently. 

Steve adds salt before eating, but as he's fond of saying, "don't add the salt while cooking, you can always add after but you can't take it out." Don't ask how he found that out :-)