Garlic Chicken Bites with Creamy Velveeta Rotini
Ingredients:
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1 tbsp olive oil
4 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1 (16 oz) box rotini pasta
1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained
1 cup heavy cream
8 oz Velveeta cheese, cubed
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 tbsp chopped fresh parsley
Zest of 1 lemon
Directions:
1. Cook pasta according to package directions. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 5-7 minutes.
3. Add minced garlic, Italian seasoning, salt, and pepper to the skillet. Cook for 1 minute more, until fragrant.
4. Stir in the undrained Rotel, heavy cream, and cubed Velveeta cheese. Reduce heat to low and simmer until cheese is melted and sauce is smooth, about 5 minutes, stirring occasionally.
5. Stir in cooked pasta, Parmesan cheese, basil, and parsley. Toss to combine.
6. Serve immediately, garnished with lemon zest.
Cooking Time: 25 minutes | Servings: 4 | Calories: Approximately 550 per serving (estimate)