Wednesday, October 31, 2012

Chicken & Veggie Pasta

We like good, southern cooking. Unfortunately, most of that good cooking requires a lot of time and preparation. On occasion and with the right motivation I pull a few of those kind of meals out. However, for day-to-day life I love a good meal that doesn't require a whole lot of work! (This is mostly to do with the fact that I'm still working full time and trying to squeeze in a good nap everyday before starting dinner. :)

This meal is not only lovely looking but it's also quick to put together! :) 

Chicken and Veggie Pasta

Serves: 4
Time: 30 minutes

You'll Need:
3-4 Thawed Boneless Chicken Breasts (cut into bite-sized pieces)
Velveeta Cheese
Frozen Peas
Frozen Corn
Frozen Carrots
1 Box of Rotini Noodles

Here's How to Make it: 
First, put a pot of water on to boil your noodles. Meanwhile, cook the chicken in a skillet with some olive oil. Then, boil your noodles. As your noodles are boiling cook your frozen veggies (steam, stove-top, microwave- your prerogative) After your noodles have cooked to your preferred tenderness strain them and pour them into a large box along with the Velveeta. Stir until the cheese has melted in well. Add the chicken and veggies. Ta-da! You're all done! It's not only colorfully beautiful but also very tasty! Enjoy! 

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