2 boneless, skinless chicken breasts, cubed
8 oz pkg mushrooms, sliced
1/2 to 3/4 can Cream of Mushroom soup
1/3 cup Velveeta cheese cubed
1/3 cup milk
1/2 lb. bowtie pasta
2 tbsp. olive oil
2 tbsp. minced garlic
1/2 tsp. basil
1/4 tsp. Italian seasoning

Start large pot of water heating while preparing following sauce. When water starts to boil, cook pasta per package instructions, salting water at this point, if desired. Drain when cooked, but do not rinse.

SAUCE: In deep fry pan coated with the olive oil, combine chicken, garlic, basil, and Italian seasoning. Cook over medium heat, stirring often, until chicken is not quite cooked through. Add mushrooms and continue cooking until chicken is cooked through and mushrooms are cooked to desired consistency. It will be juicy.

When pasta is added to boiling water, add mushroom soup, and Velveeta cheese to chicken/mushroom mixture. Stir, adding in milk a small amount at a time until the sauce reaches the desired consistency. Add drained pasta into the sauce and toss until well coated.

Ready to serve!

Other vegetables are good, too, such as broccoli or sugar snap peas.

Submitted by: Rita Brasher