My aunt used to make this dish whenever we visited her. It uses Velveeta, and while fake cheese isn’t a typical ingredient for me, it is hard to beat the creamy goodness it brings to this dish. I adored this 3 Bell Pepper Cheesy Pasta as a kid, but sometimes your favorite childhood things don’t live up to their memories. However I was delighted to find that as an adult this cheesy pasta is still a treat. You can also make it vegetarian!
Guessipe
- 1 lb bow-tie pasta
- olive oil for sautéing
- 3 boneless skinless chicken thighs, cut into bite size pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion (red onions are my fav, but use whatever kind you like), chopped
- 1 can stewed tomatoes
- 1 can cream of chicken soup
- 1 lb Velveeta, cubed
- salt and pepper to taste
Cook the pasta to al dente. Set aside in a large bowl.
Saute the chicken with salt and pepper until cooked through. Add to the pasta. (If you want it vegetarian, skip this step)
Sauté the bell peppers and onion over medium heat until almost tender.
Add stewed tomatoes, cream of chicken soup (or cream of mushroom if you’re going vegetarian), and 1/2 can of water. Stir until well combined and heated through.
Reduce the heat to low and add the Velveeta. Stir until cheese is melted.
Add the cheesy sauce to the pasta and toss. Salt and pepper to taste.
