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Chicken Spaghetti

Yield 6-8 servings


  • 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

How to Make It

  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.