| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Poultry, Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Onion, chopped |
| 1 |
sm |
Green bell pepper, chopped |
| 1 |
|
14 1/4oz.can chicken broth |
| 1 |
|
14 1/4 oz. can Italian-style stewed tomatoes |
| 1 |
|
6 oz. can Italian style tomato paste |
| 1 |
|
16 oz package Velveeta processed cheese spread, cut up |
| 12 |
oz |
Uncooked spaghetti, cooked |
| 3 |
c |
Chopped cooked chicken |
INSTRUCTIONS
Saute onion and bell pepper in a Dutch oven coated with cooking spray over
medium-high heat 3 to 4 minutes. Stir in broth, tomatoes, and tomato paste.
Bring to a boil; reduce heat, and simmer 10 minutes. Stir in cheese spread;
cook 1 minute or until cheese spread is melted. Stir in pasta and chicken;
cook 2 to 3 minutes or until thoroughly heated. Yield: 6-8 servings. Typed
in MMFormat by cjhartlin@msn.com Source: Southern Living Magazine.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Aug 29, 1998
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”