VELVEETA and condensed cream of mushroom soup make a delicious sauce for chicken and broccoli served with spaghetti.
What You Need
Original recipe yields 6 servings
8 oz. spaghetti, uncooked
2 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
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup milk
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Let's 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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.