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Chicken Spaghetti Olé

  • Prep 25 min
  • Total 55 min
  • Servings 6

Tomatoes with green chiles and jalapenos give a Southwestern spin to an Italian standby. Chicken is a lighter option than ground bef. MORE + LESS -

Ingredients

6
oz uncooked spaghetti
1
tablespoon butter or margarine
1
small green bell pepper, chopped (1/2 cup)
1
medium stalk celery, chopped (1/2 cup)
1
small onion, chopped (1/4 cup)
1
can (10 oz) diced tomatoes with green chiles, undrained
1
can (8 oz) tomato sauce
1
loaf (8 oz. box) VELVEETA™ Original Cheese, cut into cubes
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups diced deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
Sliced jalapeño chiles, if desired

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain spaghetti as directed on package.
  • 2
    Meanwhile, in 12-inch skillet, melt butter over medium heat. Cook bell pepper, celery and onion in butter, stirring occasionally, until tender. Stir in tomatoes, tomato sauce, cheese, salt and pepper; reduce heat to low. Heat, stirring frequently, until cheese is melted.
  • 3
    Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chiles.

Expert Tips

Add your favorite taco toppers after baking. Good choices are sour cream, salsa, chopped tomatoes and shredded lettuce.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
130
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
20%
20%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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