Prep Time: 30 min. Makes: 6 servings, about 1-1/2 cups each.

Directions:

• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 cups water
• 3 cups rotini pasta, uncooked
• 1 pkg. (16 oz.) frozen broccoli, cauliflower, and carrot blend
• 1 can (10 oz.) Tomatoes & Green Chilies, undrained
• 1/2 lb. (8 oz.) Velveeta, cut into 1/2-inch cubes

Directions:

1. Cook in large skillet sprayed with cooking spray on medium-high heat 5 min. or until no longer pink.
2. Stir in water. Bring to boil.
3. Add pasta; stir. Cover, simmer on medium-low heat 10 min. or until pasta is tender.
4. Add remaining ingredients; stir.
5. Cook, covered, 5 to 7 min. or until VELVEETA is completely melted and vegetables are crisp-tender, stirring frequently.