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Categories:Viewed: 34 - Published at: 3 years ago
Ingredients
- 3/4 lb. spaghetti, broken in half
- 1 onion, chopped
- 1 small green pepper, chopped
- 1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
- 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
- 1 can (6 oz.) Italian-style tomato paste
- 3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes
- 3 cups chopped cooked chicken
Method
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, cook and stir onions and peppers in Dutch oven or large deep skillet sprayed with cooking spray on medium-high heat 3 to 4 min.
- or until crisp-tender.
- Stir in tomatoes, broth and tomato paste.
- Bring to boil; simmer on low heat 10 min., stirring occasionally.
- Add VELVEETA; cook 1 min.
- or until VELEETA is completely melted and sauce is well blended, stirring frequently.
- Drain spaghetti.
- Add to sauce in skillet along with the chicken; cook 2 to 3 min.
- or until heated through, stirring occasionally.
