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!
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