Chicken Spaghetti

CHicken Spaghetti
POINTS® value | 5
Servings | 6

Ingredients
12 oz whole-wheat spaghetti
10 3/4 oz 98% Fat-Free Cream Of Chicken Soup
1 medium onion(s)
2 medium green pepper(s)
8 oz Reduced-Fat Pasteurized Processed Cheese Product
8 oz chicken breast, cooked, skinless
14 oz canned tomatoes with green chilies

Instructions
Boil water for pasta, salt water after it boils and add pasta.
While pasta cooks, saute onion and peppers in Pam until soft.
Drain pasta reserving a little pasta water for later, turn off burner. Place pasta back into pan and return to still-warm burner. Add soup, Velveeta, chicken, onions and peppers, and drained Rotel. Stir together over warm burner. If pasta is too thick, add back some pasta water a little at a time (this is a great hint for thinning sauces without adding points). Some people throw it into the oven to re-warm, but it works just as well if you just cover it and let it sit for a few minutes.

Texas tip: swap poblano chilis (take out ribs and seeds to make it milder) for green peppers. They’re a little spicier but add a New Mexico flavor.

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