Easy Stovetop Chicken Pasta Prep Time 5 mins
Cook Time 20 mins
Servings 6
Ingredients 1 (16-ounce) box penne pasta 2 (10.5-ounce) cans cream of mushroom soup 1 (10-ounce) can RO*TEL Tomatoes 1 teaspoon garlic powder 1 teaspoon onion powder 1 (16-ounce) block Velveeta, cubed 3 to 4 cups shredded, cooked chicken (I use a rotisserie chicken) Chicken broth (optional)
Instructions Cook pasta according to package instructions. Drain and set aside. While pasta cooks, heat cream of mushroom soup, undrained RO*TEL, garlic powder and onion powder in a large pot or enameled Dutch oven over medium-low heat. Add Velveeta and stir frequently until melted. Be cautious as Velveeta can scorch easily. Adjust heat as necessary. Add chicken and stir to combine. Add drained pasta and gently stir to combine. Add chicken broth to thin sauce if you find it too thick. Serve immediately.
elcome back, friends! I must W admit: Writing this month’s column is bittersweet for me because it
is all about back-to-school recipes — the ones that require minimal ingredients and don’t take much time, which makes getting supper on the table quick and easy. Our son, Jack, just about towers over us at this point, and each new school year is a reminder that we don’t have too many years left before he’s grown. I will never get over how fast the years have flown by. Of course, this is all the motivation I need to get supper done a little faster so I can spend more time at the table before he flies the coop and goes off to college! (I can’t believe I just typed that sentence.) 28
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NEIGHBORS
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August 2022
Now, let’s get to the good stuff. Beef Enchilada Crescent Roll-Ups are an easy, stick-to-your-ribs weeknight meal perfect to mix up Taco Tuesday. I like to add a dollop of sour cream on top of mine. Jack always adds extra cheese, while my wife likes additional lettuce. I love versatile meals like this one that can make everyone happy. Easy Stovetop Chicken Pasta is perfect for hotter days when you really don’t want to heat up the kitchen. It has those flavors we love of creamy Velveeta and RO*TEL Tomatoes, with an added shortcut of precooked chicken, all cooked right on the stovetop. You can go from prepping to sitting down to eat this classic dinner in about 30 minutes. This month’s treasured recipe from
a member of the Alabama Farmers Federation family comes from Kim Slay, who shares her Tex-Mex Casserole. This is a favorite across the board with her family, and I know it will be with yours as well. The Slays raise livestock and greenhouse tomatoes in Chambers County and originally shared this recipe in the August 2000 Neighbors. As farm families juggle a new school year for their children and grandchildren while still tending their crops and livestock, let’s raise a glass of iced tea and toast to a great school year ahead! Stacey Little is a foodie, recipe developer and cookbook author whose Southern Bite blog helps families put simple, down-to-earth food on the table while preserving Southern cooking for future generations. See more recipes at southernbite.com. alfafarmers.org
