"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 - 1/2 cups of Velveeta cheese (cubed) 12 - oz Tricolor Rotini 1 - lb chicken (bite size and cooked) 1 - can corn (partially drained)
Boil noodles ; when noodles are almost done, add partially drained can of corn. Continue cooking until noodles are done. Remove from heat and drain. In large bowl, combine noodles, corn, chicken, and cheese until well mixed.
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