1 Box Pasta (I used cellatini because the shape is fun)
1/2 box of Velveeta Queso Blanco (Yes, the box stuff)
1 Small can green chili's in juice (don't drain it)
1/4 cup of milk
Dash of Parmesan
1/2 Cup shredded cheese
1/2-1 lb chicken tenders
*Trim the tendons and fat from the chicken.
*Coat the chicken in your blackening spice. We make our own from a recipe found on google...but you can easily buy a pre-done spice from the store.
*Place the chicken in a bit of oil in a large pan. Cook until done (about 15 minutes on a medium heat).
*While cooking the chicken, boil water for your pasta in a large stock pot.
*Cut your Velveeta into small cubes and place to the side.
*Cook your pasta until done.
*Drain your pasta.
*Open your can of green chili's.
*Put your drained pasta, chili's and juice, Velveeta, and milk into the pot. Cook until the Velveeta is mixed. This should take less than 5 minutes.
*Spray a glass dish with baking spray.
*Place your pasta mixture into the dish.
*Sprinkle the Parmesan on top.
*Put the shredded cheese on top of the Parmesan.
*Bake at 400 for 5-10 minutes (until the cheese has melted).
*Place the chicken on top of the pasta when you serve it. This was So good! A very mild spice. Both boys LOVED it! Cooper had two plates! Sorry I don't have a picture of what the inside looked like once it was done...I gobbled it up so fast that I forgot to take a picture! Oops...