All Recipes

VELVEETA® Italian Chicken Spaghetti

Prep

15-30 mins

Total

30 MIN

Servings

8 Servings

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® Original Cheese, cut into 1/2-inch cubes

3 cups

chopped cooked chicken

Instructions

Step 1

Cook spaghetti as directed on package, omitting salt.

Step 2

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.

Step 3

Drain spaghetti. Add to sauce in skillet along with the chicken; cook 2 to 3 min. or until heated through, stirring occasionally.

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