Spicy Spaghetti Chicken

In our family, this is one of our favorite spaghetti and chicken recipes. The chiles in the tomatoes give it a little kick, but it's not so spicy that it would burn your mouth. We serve it with a tossed salad and garlic bread, but you can create your own accompaniments and enjoy.

Serves: 12

Cooking Time: 30 min

Ingredients

• 1 cup diced green pepper
• 1 cup diced red pepper
• 1 cup diced onion
• 1 cup chicken broth
• 1 cup canned peas and carrots, drained
• 2 cups cooked chicken breast, cubed
• 1 cup Ro-tel diced tomatoes and chiles
• 1 pound Velveeta light cheese, cubed
• 1 pound spaghetti, cooked and drained

Instructions

1. Preheat oven to 350F degrees.
    
2. In a non-stick skillet, sauté red and green peppers and onion in a small amount of chicken broth until soft.
    
3. Add Velveeta and stir until melted.
    
4. Add peas and carrots, chicken, broth, and  tomatoes.
    
5. In a 9x13-inch pan, combine the above with the cooked spaghetti.
    
6. Bake at 350F degrees for 30 minutes.

Notes

Looking for more great Italian pasta recipes?  Click here!  You can also find more tasty spaghetti recipes here.