Bruce and I had a very "hot" weekend! We had air conditioning and electrical problems, so no one was cooking in our house! I had great plans to make a wonderful cookie, because Kate has me thinking about "great cookie" recipes, and I was even going to bring in samples, along with the blog recipe, but no way were we going to turn on an oven! So I pulled an old standby recipe out to share with everyone. This one was on the Velveeta box in the early 90's, but I have added a few "Jan" touches, so I hope everyone enjoys a visit to pasta of the past!
Mexican Chicken Pasta
Boil 3 or 4 boneless, skinless chicken breasts, depending on size, in low-sodium chicken broth that has been seasoned (1/4 tsp. Mrs.. Dash, 1/8 tsp Tony Chachere's, 1 tsp. dried parsley, fresh ground pepper, a dash of sage & poultry seasoning). Boil until just tender, because you are going to cook them more in the sauce, then cut them into cubes, slices or chunks.
DO NOT THROW AWAY the chicken broth; use it to boil the pasta in.
1 pkg. linguine pasta
1 small green pepper, chopped
1/2 large red onion, chopped
1-2 ribs (pieces) celery, chopped
1 stick butter
1 pkg. chili mix
1 can Rotel tomatoes & chilies, mild
1 lb Velveeta, cut into cubes
1 can cream of mushroom soup
2 cans of button mushroom (do not drain)
1 can of black beans, drained (I usually rinse and drain)
1 can Mexican corn, drained
Saute the vegetables in butter, until tender, add mushrooms for the last 1 min. of saute, add the chili mix, Rotel, cream of mushroom soup, cheese, and chicken pieces, black beans and corn, cook sauce on low, for 20 minutes, you may need to add some more broth, if the mixture is too thick.
Boil the linguine in the saved chicken broth water, till al dente, drain and rinse in hot water, drain and add to sauce, heat thoroughly and serve.
I always make this the day/night before we are going to eat it. Great dish for work, church or fun get-togethers!
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