10 oz pkt spinach frozen thawed drained chopped well
1 clove garlic minced
8 oz milk velveeta 2% cut into 1/2-inch cubes
1 large bell pepper red chopped
2 cups pasta shell uncooked
1.3 lb chicken breasts boneless skinless cut into bite-size pieces
2 cups water
Equipment
frying pan
Directions
Cook and stir chicken, peppers and garlic in large nonstick skillet on medium heat 5 to 7 min. or until chicken is done.
Add water; stir. Bring to boil. Stir in pasta; cover. Simmer on medium-low heat 12 to 15 min. or until pasta is tender and most of the water is absorbed.
Add 2% Milk VELVEETA and spinach; cook 3 to 5 min. or until VELVEETA is completely melted, and pasta mixture is heated through and well blended, stirring frequently.
