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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 bell pepper, chopped |
3 boneless skinless chicken breasts |
1/4 cup(s) butter |
10 ounce(s) diced tomatoes and green chilies |
1 small onion, chopped |
6 ounce(s) uncooked low carb pasta |
8 ounce(s) velveeta loaf |
Directions:
1. Boil chicken breasts and cut into bite sized pieces. Use reserved chicken broth to cook pasta. Add water if needed. Meanwhile, saute onion and bell pepper in butter. Drain pasta, reserving the liquid broth. Return pasta to pot and add velveeta, diced tomatoes and green chilies, and sauteed veggies. Stir over low heat until cheese is melted and add broth as needed until mixture reaches desired thickness.
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