Easy Stove-Top Velveeta Chicken Spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tsp Garlic powder 0.25 tsp Onion powder 0.25 tsp Pepper, black 1 tsp Salt 1 medium (2-1/2" dia) Onions, raw 6 serving GV Thin Spaghetti Enriched Noodles 12 oz Boneless Skinless Chicken Breast (uncooked) 1.25 Cup Ro Tel Original Diced Tomatoes & Green Chilies 16 Oz. HEB Easy Melt Original 2.5 Cup (2.5 Servings per Can) GV Cream of Mushroom Condensed Cholesterol Free Low Fat 10 Olives HEB Ode to Olives Jumbo Pitted Black Olives
1. Boil Chicken in a large pot of water. At the same time, in another small pan, Saute Onion & Bell Pepper (I use a few tablespoons of water in place of oil, but you can use cooking spray as well.)
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, rotel, sauted onion & bell peppers & cubed Velveeta cheese. Season with salt, pepper, onion powder & garlic powder, stirring and mixing well. When the cheese is melted, dinner is ready!
Serving Size: Makes 10 (1 Cup) Servings
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, rotel, sauted onion & bell peppers & cubed Velveeta cheese. Season with salt, pepper, onion powder & garlic powder, stirring and mixing well. When the cheese is melted, dinner is ready!
Serving Size: Makes 10 (1 Cup) Servings
Nutritional Info Amount Per Serving
- Calories: 340.0
- Total Fat: 12.8 g
- Cholesterol: 40.5 mg
- Sodium: 1,413.0 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 2.2 g
- Protein: 19.5 g
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