Velveeta Chicken Spaghetti
Makes: 6 servings, 1-1/2 cups each 1-1/4 pounds boneless skinless chicken breasts, cut into strips 2 cups water 8 oz. spaghetti, uncooked, broken into 3-inch pieces 1 bag (1 pound.) frozen broccoli, cauliflower and carrot blend 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained 1/2 pound (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up Method 1. Spray large skillet with cooking spray. 2. Add chicken, cook and stir on medium-high heat 4 minutes or until no longer pink. 3. Stir in water. 4. Bring to boil. 5. Add spaghetti; cook 8 minutes or until tender. 6. Add remaining ingredients; stir until well blended. 7. Cook until VELVEETA is completely melted, stirring frequently. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
