Recipe for Chicken Rotini
This was formally the recipe for Chicken spaghetti but it stuck to my face when I would eat it. So...I switched pastas!
3 to 4 boneless, skinless chicken breast
1 can Rotel (I use the original heat)
16oz Velveeta cheese cubed
1lbs rotini pasta
1 small onion diced (optional)
Cube chicken. Brown with onions. Drain. In another pot, cook pasta according to box directions. After meat is drained add can of Rotel and cheese. Turn the heat off, but I still keep the pot on the burner to help melt cheese. Stir until cheese is melted or at least close. I have also bought the "knock off" brand and it was still good! Drain pasta. Dump pasta into your chicken mix. Stir some more.
I like to let mine set for about 10 minutes with the lid on so the pasta can soak up all the cheesy goodness! Plus it gives me time to pop my Texas toast in the toaster oven. Enjoy!
Recipe from The Babbling Brooke
