Creamy Chicken Spaghetti

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photo by:kraft

VELVEETA and condensed cream of mushroom soup make a delicious sauce for chicken and broccoli served with spaghetti.

time

prep:

10 min

total:

25 min

servings

total:

6 servings

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What You Need

oz. spaghetti, uncooked

cups fresh or frozen chopped broccoli

1-1/4

lb. boneless skinless chicken breasts, cut into strips

1/2

lb. (8 oz.) VELVEETA®, cut up

can (10-3/4 oz.) condensed cream of mushroom soup

1/2

cup milk

Make It

COOK pasta in large saucepan as directed on package, adding broccoli to the cooking water for the last 5 minutes of the pasta cooking time; drain. Cover to keep warm.

SPRAY large skillet with cooking spray. Add chicken; cook and stir 4 to 5 minutes on medium-high heat or until chicken is cooked through. Add VELVEETA, soup and milk; mix well. Reduce heat to low; cook until VELVEETA is completely melted, stirring frequently.

ADD pasta; toss to coat.

Kraft Kitchens Tips

Shortcut

Substitute 1 pkg. (6 oz.) OSCAR MAYER Grilled or Italian Style Chicken Breast Strips for the cooked fresh chicken strips. Cook pasta and broccoli as directed. Drain; return to saucepan. Add chicken, VELVEETA, soup and milk; continue as directed.

Perfect Pasta

For perfect pasta that's cooked just right, test it often near the end of the cooking time suggested on the package. The perfect pasta is done when it's tender, but still slightly firm as you bite into it. To keep the pasta from cooking any further, immediately drain it in a colander.

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