1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
4 cups cooked rotini pasta
1 pkg. (1 lb.) frozen Italian-style vegetable combination, thawed
1 can (10 oz.) diced tomatoes & green chilies, undrained
3/4 lb. (12 oz.) Velveeta cheese cut into 1/2-inch cubes
Heat oven to 400°F. Combine ingredients in 13x9-inch baking dish; cover with foil. Bake 40 min. Let stand 5 min.; stir. Makes 8 servings, about 1-1/2 cups each.
