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

1. 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.
2. 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.