1 can (19 fl oz/540 mL) no-salt-added diced tomatoes, undrained
1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
1 can (5.5 fl oz/156 mL) tomato paste
1 pkg. (200 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes
6 cups rotini pasta, cooked, drained
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How do I make it ?
Cook chicken in hot oil in large nonstick skillet on medium-high heat 3 min., stirring occasionally. Add onions and peppers; cook and stir 3 to 4 min. or until crisp-tender.
Add tomatoes, broth and tomato paste; stir. Bring to boil; simmer on low heat 10 min., stirring occasionally. Add Velveeta; cook 1 min. or until Velveeta is completely melted and mixture is well blended, stirring occasionally.
Stir in pasta; cook 2 min. or until heated through, stirring occasionally.
Kraft Kitchen Tips!
Store green peppers in plastic bag in refrigerator for up to 1 week. Seeded chopped peppers can be frozen for up to 6 months.
For perfect pasta that's cooked just right, test it frequently near the end of the cooking time suggested on package. The perfect pasta is done when it's tender, but still slightly firm as you bite into it.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 3 g
Cholesterol 45 mg
Sodium 730 mg
Carbohydrate 40 g
Fibre 4 g
Sugars 8 g
Protein 24 g
8 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.