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Main dishes

VELVEETA® Italian Chicken Spaghetti

photo by:kraft
I completely disagree that it's not a good one for kids, I have a 3yr old and 5yr old (and a younger one but he can't have cheese) but both of them loved it!! We used the ...read more
posted by
mommyof2co
on 7/7/2008
time
prep:
30 min
total:
30 min
servings
total:
8 servings
Magazine Acquisition

What You Need

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, cut into 1/2-inch cubes
3
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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