This is creamy cheesy and really good, not to mention really fast too! you can sub a different pasta for the penne and use cooked turkey in place of chicken.
- Cook the pasta in a large pot of boiling salted water until al dente; drain and place in a large bowl.
- In a saucepan over medium-low heat cook the Velveeta cheese with sour cream and milk until smooth and the cheese has melted.
- Season with black pepper if desired.
- Pour over the cooked pasta.
- Stir in the chicken; mix well to combine.
- Ladle the mixture into bowl and top with Parmesan cheese if desired.
I made this tonight for dinner and used LC pasta and LC milk as my only subs which I know wouldnt effect the outcome. This was tasty but my sauce was super runny. I am not sure why. I used regular Velveeta and sour cream. My 7 yr old did scarf it down though and it was extremely easy to prepare. I may bake it in the oven like shapeweaver did next time to "bring it together". Thanks Kit:) XOXO. ***amended to add 1 star. After sitting overnight the sauce thickened up nicely. I suspect I should of waited a bit after making to let the sauce thicken on its own. I was hungry though;)**
I made this on 12/15/08 for the " Kittencal Cook-A-Thon "and as part of mine and SO's dinner.Since there were only two for dinner I did make a few changes.They are as follows,I used 6 ounces of medium sized shell pasta, 8 ounces of velveeta,1/4 cup of sour cream,1/4 cup of milk, and romano instead of the parmesan cheese.And only about 2 cups of chicken were used.After preparing the recipe, I popped it the oven for about 30 minutes to give it a "golden crusty top".The next time this is made, (and it will be made again :) ) that I'm going to use the full amount of chicken. As I said this will be made again.Thanks for posting and,"Keep Smiling :)"
I'm not a big Velveeta fan, but this looked pretty tasty to me. I used campanelle for the pasta, and diced and sauteed some chicken breasts in butter and seasonings. It was very easy to make and had a nice taste. Thanks.