"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pasta - Rotel Chicken and Pasta Recipe

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This recipe for Pasta - Rotel Chicken and Pasta, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 - 8 chicken breast halves, cooked reserve broth
Chicken broth to cook pasta
16-ounces vermicelli, corkscrews or any pasta
2 cans Rotel chili and tomatoes
1 cup Leseur English peas, drained
1 large jar mushrooms, sliced
1 small onion, chopped
1 red bell pepper, chopped
1 pound Velveeta cheese, cut in cubes

Directions:
Directions:
Cook chicken and tear into pieces. Must cook pasta in chicken broth. Wash and drain. Mix pasta, chicken and remaining ingredients. Bake at 350 for 25-30 minutes.

 

 

 

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