Creamy Mexican Chicken Pasta

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Creamy Mexican Chicken Pasta

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.

apolsasam (not verified)
I've always wanted to make


I've always wanted to make some of this but I forgot about it. Thanks for the post. - Casa Sandoval