INGREDIENTS
•
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
•
3 cups water
•
1 pkg. (12 oz.) tri-colored rotini pasta, uncooked
•
2 cups broccoli florets
•
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
•
1 tsp. each dried basil leaves and black pepper
•
2 small tomatoes, coarsely chopped