This campy, cheesy chicken and tomato sauce
served over spaghetti is a real kid-pleaser...young and old.
Leftover turkey works well with this recipe, also.
Chicken Spaghetti
1 medium onion, chopped
1 small green bell pepper, chopped
1 (14 1/2-ounce) can chicken broth
1 (14 1/2-ounce) can Italian-style stewed tomatoes
1 (6-ounce) can Italian-style tomato paste
1 (16-ounce) package pasteurized process cheese spread, cut up
(such as Velveeta)
12 ounces spaghetti, cooked
3 cups chopped cooked chicken
- Sauté onion and bell pepper in
a Dutch oven coated with vegetable cooking spray over medium-high
heat 3 to 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.
Makes 6 to 8 servings.
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