Chicken Spaghetti

Recipe from


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

Preparation

Sauté onion and bell pepper in a Dutch oven coated with vegetable cooking spray over medium-high heat 3 to 4 minutes.

Stir in broth, tomatoes, and tomato paste.

Bring to a boil; reduce heat, and simmer 10 minutes.

Stir in cheese spread; cook 1 minute or until cheese spread is melted.

Stir in spaghetti and chicken, and cook 2 to 3 minutes or until thoroughly heated.

Note:

January 1998