Chicken Spaghetti

8 ingredients
5 steps

Ingredients

  • 1 medium onion, chopped
  • 1 small green bell pepper, chopped
  • 1 (14 1/4-ounce) can chicken broth
  • 1 (14 1/4-ounce) can Italian-style stewed tomatoes
  • 1 (6-ounce) can Italian-style tomato paste
  • 1 (16-ounce) package VELVEETA Pasteurized Process Cheese Spread, cut up
  • 12 ounces uncooked spaghetti, cooked
  • 3 cups chopped cooked chicken

Directions

  1. 1
    Saute onion and bell pepper in a Dutch oven coated with vegetable cooking spray over medium-high heat 3 to 4 minutes.
  2. 2
    Stir in broth, tomatoes, and tomato paste.
  3. 3
    Bring to a boil; reduce heat, and simmer 10 minutes.
  4. 4
    Stir in cheese spread; cook 1 minute or until cheese spread is melted.
  5. 5
    Stir in spaghetti and chicken, and cook 2 to 3 minutes or until thoroughly heated.

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