Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 md Onion, chopped
- 1 sm Green bell pepper, chopped
- 1 14 1/4oz.can chicken broth
- 1 14 1/4 oz. can Italian-style
- 1 6 oz. can Italian style
- 1 16 oz package Velveeta
- 12 oz Uncooked spaghetti, cooked
- 3 c Chopped cooked chicken
Preparation
Saute onion and bell pepper in a Dutch oven coated with cooking spray over medium-high heat 3 to 4 minutes. Stir in broth, tomatoes, and tomato paste. Bring to a boil; reduce heat, and simmer 10 minutes. Stir in cheese spread; cook 1 minute or until cheese spread is melted. Stir in pasta and chicken; cook 2 to 3 minutes or until thoroughly heated. Yield: 6-8 servings. Typed in MMFormat by cjhartlin@msn.com Source: Southern Living Magazine. Posted to MM-Recipes Digest by "Cindy Hartlin" on Aug 29, 1998
