Creamy Mexican Chicken Pasta

By learen

Ingredients

• 3 c bow tie pasta, uncooked
• 1 1/2 boneless skinless chicken breasts cut into strips
• 1/2 lb velveeta cut into 1/2 inch cubes
• 1 can cream of mushroom soup
• 1 c thick n chunky salsa
• 1/4 c milk

Preparation

Step 1

Cook pasta in large saucepan as directed. Drain and return to saucepan.

Spray large skillet with Pam. Add chicken; cook and stir 4-5 min or until cooked through.

Add to pasta in saucepan along with the remaining ingredients; cook on low heat until cheese is completely melted.