Chicken Spaghetti II recipe

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Ingredients

3 skinless, boneless chicken breasts
1 (8 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound processed cheese food (eg. Velveeta)
salt and pepper to taste
1 pinch garlic powder

Nutrition Info

283.1 calories
carbohydrate: 28.2 g
cholesterol: 46.7 mg
fat: 8.2 g
fiber: 1.1 g
protein: 23.3 g
saturatedFat: 4.3 g
servingSize: -
sodium: 1173.9 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.

  2. Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!

Recipe Yield

8 to 10 servings

Recipe Note

This is one of our favorites. It is so easy and is great to serve to company. Great with French bread and salad.

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