Dice peppers and onion and add to crock pot with ¼ cup water. Add jalapeños, chiles and tomatoes. Boil chicken breasts on low heat until cooked thoroughly, approximately 45-60 minutes. Shred chicken and set aside. Prepare pasta.
Slice Velveeta cheese and place on top of pasta. Add chicken and veggies over cheese and pasta, mix, and enjoy!
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|Serving Size: 1 Serving (888g)|
|Recipe Makes: 2|
|Calories from Fat: 67 (15%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 146.2mg||45 %|
|Sodium 183.4mg||6 %|
|Potassium 1680.5mg||44 %|
|Total Carbohydrate 36.7g||11 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 27.7g|
|Protein 59.5g||85 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 447
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