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Spicy Spaghetti Chicken
1 cup diced green pepper
1 cup diced red pepper
1 cup diced onion
1 cup chicken broth
1 cup peas & carrots, drained
2 cup cooked chicken breast, cubed
1 cup Ro-tel diced tomatoes & chilies
1 lb Velveeta light cheese, cubed
1 lb spaghetti, cooked and drained
In a non-stick skillet, saute red and green peppers and onion in
a small amount of chicken broth until soft. Add Velveeta, stir
until melted.
Add peas & carrots, chicken, broth & Ro-tel tomatoes. In a 9x13
inch pan combine the above with the cooked spaghetti. Bake at 350
for 30 minutes.
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Spaghetti Chicken 01