Easy Cheesy Chicken & Pasta Veggie Skillet - cooking recipe

Ingredients

1 lb boneless skinless chicken breast, cubed
1 (10 3/4 ounce) can condensed cream of chicken soup
2 cups uncooked shell macaroni
1/2 lb Velveeta cheese, cubed
2 cups frozen corn or 2 cups frozen peas, thawed & drained
1 (4 ounce) can mushrooms, drained
1/4 teaspoon ground cumin

Preparation

Spray a non-stick skillet with cooking spray and cook chicken until juices run clear and chicken is no longer pink;drain.
Add soup and 2 cups of water.
Bring to a boil.
Stir in 2 cups of shells macaroni.
Reduce heat to medium-low;cover with tight-fitting lid.
Simmer 12 minutes or until macaroni shells are tender.
Add the Velveeta, thawed vegetables, mushrooms and cumin; stir until the Velveeta is melted and the vegetables are heated through.
Let stand 5 minutes before serving.
Add a little bit of crushed red pepper to the dish if you'd like it to have a bit of a kick!