Tuesday, January 29, 2008

Velveeta Chicken Spaghetti

I ran across this recipe from a Kraft Foods magazine. It looked pretty quick and easy so I thought I would try it out on my hubby. He loved it!!!! The velveeta cheese makes it super creamy :)

1-1/4 lb. boneless skinless chicken breasts, cut into strips

2 cups water

8 oz. spaghetti, uncooked, broken into 3 inch pieces

1 bag (1 lb.) frozen broccoli, cauliflower, and carrot blend

1 can (10 oz.) RO*TEL diced tomatoes and green chilies, undrained

1/2 lb. (8 oz.) Velveeta block cut into cubes

Spray large skillet with cooking spray. Add chicken and cook on med/high heat until no longer pink. Stir in water. Bring to a boil. Add spaghetti; cook 8 min. or until tender. Add remaining ingredients; stir until well blended. Cook until velveeta is completely melted, stirring frequently!
*photo from Kraft foods website!