Chicken Spagetti

Directions

1. 1
   Break spagetti noodles in half and boil in a large pot of salt water. Drain and set aside.
2. 2
   Slow cook the chicken in the chicken broth.
3. 3
   While chicken is cooking, chop yellow pepper, green pepper, and onion. Add the vegetables to the broth and chicken when the chicken is about 3/4 done. Let simmer until vegetables are tender.
4. 4
   Spray the bottom of a 8x11x3 inch pan with a non stick cooking spray and add half of the mozzarella and half the cheddar to the bottom.
5. 5
   Mix the evaporated milk and alfredo sauce together before adding it to broth.
6. 6
   Add noodles to sauce, stiring around and making sure that all noodles are covered in sauce mixture.
7. 7
   Add remaining mozarella and cheddar cheese to chicken spagetti, stirring very well.
8. 8
   Pour spagetti into pan.
9. 9
   Let cool and serve.