1 can (14.5 oz.) fire-roasted diced tomatoes, undrained
1 can (10-3/4 oz.) 98%-fat-free condensed cream of mushroom soup
1/2 cup milk
1 can (4-1/2 oz.) sliced mushrooms, drained
1/2 tsp. chipotle chile pepper powder
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Let's Make It
Heat oven to 350°F.
Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 6 to 8 min. or until done. Add remaining ingredients; cook and stir on low heat 5 min. or until VELVEETA is completely melted and mixture is well blended.
Drain pasta; return to pan. Add chicken mixture; mx lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray.
Bake 25 to 30 min. or until heated through.
Substitute 1 or 2 finely chopped canned chipotle peppers in adobo sauce for the 1/2 tsp. chipotle chile pepper powder.
This creamy chicken and pasta dish is oh-so-satisfying. Who would ever guess that it's low in calories and fat?
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.