Velveeta Easy Chicken Primavera
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
3 cups water
1 pkg. (12 oz.) tri-color rotini pasta (about 5 cups), uncooked
2 cups broccoli florets
1/2 lb. (8 oz.)Velveeta cut up
1 tsp. each: dried basil leaves and black pepper
2 small tomatoes, coarsely chopped (about 1-1/2 cups)
Spray large skillet with cooking spray. Add chicken; cook and stir on
medium-high heat 4 min. or until chicken is no longer pink.
Stir in water. Bring to boil. Add pasta; cook 8 min. or until tender.
Add broccoli, Velveeta and seasonings; stir until well blended. Cook until velveeta is completely melted, stirring frequently. Stir in tomatoes.