I don't think I've ever met such a huge queso fan as my husband. He always tries the queso at new restaurants we visit. He critiques each and every one. He wants queso on chicken and on tacos and burritos. Of course, his absolute favorite queso EVER is my Cadillac Queso. (Gratuitous Plug!) Click on the link. I know you want to. Please click on the link?
Anywho, he's also a huge pasta fan. His favorite pasta is, of course, simple with just Parmesan cheese and butter. And, while I've done a queso mac before, this one is quite different. Welcome to One Pot Chicken Spinach Queso Mac. And, yes, everything including the chicken all cooks in one pot. Skeptical? Don't be. It works! And this pasta was our absolute favorite one pot wonder yet. Enjoy!
CHICKEN SPINACH QUESO MAC
2 large boneless, skinless chicken breasts, cubed
1 C frozen loose leaf spinach
8 ounces mushrooms, sliced
8 ounces Velveeta, cubed
1 can RoTel (we used hot)
8 ounces cream cheese, cubed
1 lb penne pasta
7 C chicken stock
1/2 C chopped onion
2 T cilantro, chopped
2 serrano peppers, diced
1/2 C Colby Jack (or Cheddar), cubed
2 cloves garlic, minced
NOTE: I used a penne pasta in this recipe, which is a thicker pasta. I added stock as I needed until the pasta was cooked just right, and that's where the 7 C of stock comes in. If you are using a thinner pasta, you should start with 4 C of stock and add more as needed.
Place all ingredients into a dutch oven or a large pot. Bring to a boil. When it starts boiling, reduce heat a little to where it's still bubbling. Continue cooking and stirring frequently until the pasta is done and the sauce is thick, which could take anywhere from 15-25 minutes.