Chicken Spaghetti

Chicken Spaghetti

If you’re like me (detail-oriented and maybe a little nitpicky) you may notice (and be slightly bothered by) the photo actually has linguini pasta while the title clearly states “chicken spaghetti”.  Sorry.  That’s the only pasta I had.  Luckily, there isn’t much taste difference between the two pastas.  And no matter which pasta shape you use, I think we could all agree that this stuff is DELICIOUS!!

We really enjoyed this dish!  Plus, I think it’s awesome that you can use Velveeta cheese in a Weight Watchers recipe.  I didn’t have to feel guilty about eating that delicious processed cheese.  However, the recipe calls for 2 ounces and the smallest package is 16 ounces…sooo now I need to eat the remaining 14 ounces and probably will feel guilty about it.   Oh well.


This is really a unique dish with lots of flavors.  Plus, that creamy pasta just has a comfort food quality to it that I love.  The only thing I might do differently is increase the sauce ingredients — the cheese and the soup — to make it a bit creamier.  Just be aware that doing so would change the WW Point value.

Chicken Spaghetti

Yields: 3 servings

Chicken Spaghetti

Ingredients

  • ½ lb chicken breast, cooked & diced
  • 2 oz Velveeta cheese
  • 2 oz chopped green chilies
  • ½ can fat free cream of mushroom soup
  • 1 ½ c cooked thin spaghetti pasta
  • ¼ c chopped onion
  • ¼ c diced red bell pepper
  • ½ t salt
  • ½ t pepper

Directions

  1. Preheat oven to 350 degrees F.
  2. In saucepan, mix Velveeta, chilies, and soup. Heat on low for 5 min. Add chicken & remaining ingredients; mix well.
  3. Pour into a sprayed 8x8 baking dish, cover with foil and bake for 30 minutes.

Notes

WW Points = 7

http://normalcooking.com/2013/01/10/chicken-spaghetti/

Source:  eMeals

 

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3 thoughts on “Chicken Spaghetti

  1. Pingback: Velveeta Red Beans & Rice « normalcooking

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