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Main dishes

VELVEETA® Italian Chicken Spaghetti

VELVEETA® Italian Chicken Spaghetti recipe
photo by:kraft
Got some leftover cooked chicken? Give it a second shot at stardom in this delicious pasta dish with VELVEETA and Italian-style stewed tomatoes.
30 min
30 min
8 servings
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What You Need

lb.  spaghetti, broken in half
 onion, chopped
small  green pepper, chopped
can  (14-1/2 oz.) Italian-style stewed tomatoes, undrained
can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
can  (6 oz.) Italian-style tomato paste
lb.  (12 oz.) VELVEETA, cut into 1/2-inch cubes
cups  chopped cooked chicken

Make It

COOK spaghetti as directed on package, omitting salt.

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.

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

Kraft Kitchens Tips

Storage Know-How
Store green peppers in plastic bag in refrigerator for up to 1 week. Seeded, chopped peppers can be frozen for up to 6 months.
Don't Have Leftover Chicken?
Just look in the freezer, deli or luncheon meat sections of your supermarket for prepared cooked chicken. Use as much as you need and freeze the rest for another use.
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.
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