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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Sauté onion and bell pepper in a Dutch oven coated with vegetable cooking spray over medium-high heat 3 to 4 minutes.
2. Stir in broth, tomatoes, and tomato paste.
3. Bring to a boil; reduce heat, and simmer 10 minutes.
4. Stir in cheese spread; cook 1 minute or until cheese spread is melted.
5. Stir in spaghetti and chicken, and cook 2 to 3 minutes or until thoroughly heated.
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