Creamy Mexican Chicken Pasta
3 cups bow – tie pasta (uncooked) (substitute any pasta)
2 Boneless, skinless, Chicken Breasts, cut into strips
8 ounces Velveeta, cubed
1 can cream of chicken soup (or mushroom)
1 cup salsa
¼ cup milk
Cook pasta and drain.
In a large skillet cook chicken 5 minutes (or until cooked)
Add Velveeta, soup, salsa, and milk. Cook on low heat until Velveeta is melted.
Add pasta and mix well.