1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
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Let's Make It
Cook and stir chicken, peppers and garlic in large nonstick skillet on medium heat 5 to 7 min. or until chicken is done.
Add water; stir. Bring to boil. Stir in pasta; cover. Simmer on medium-low heat 12 to 15 min. or until pasta is tender and most of the water is absorbed.
Add 2% Milk VELVEETA and spinach; cook 3 to 5 min. or until VELVEETA is completely melted, and pasta mixture is heated through and well blended, stirring frequently.
For added kick, stir 1/4 tsp. crushed red pepper into cooked pasta mixture along with the 2% Milk VELVEETA and spinach.
This low-calorie, low-fat meal is so easy to make. And as a bonus, it's also an excellent source of vitamin A from the spinach and contains vitamin C from the red pepper.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.