One-Pot Chicken Spaghetti
What better way to celebrate National Spaghetti Day than by making spaghetti! Why not try this easy and delicious One Pot Chicken Spaghetti recipe? It’s braces-friendly!
¾ lb uncooked spaghetti, broken in half
1 carton (32 oz) Progresso™ chicken broth
½ teaspoon salt
2 cups shredded deli rotisserie chicken
1 container (8 oz) cream cheese spread with jalapeño peppers (for a less spicy version, substitute garden vegetable or onion-chive cream cheese spread for the jalapeño cream cheese spread)
1 cup shredded Mexican cheese blend (4 oz)
1 cup diced seeded tomato (1 medium)
2 tablespoons chopped fresh cilantro
- In 4-quart saucepan or Dutch oven, heat spaghetti, broth, and salt just to boiling over high heat. Reduce heat to medium; cook 10 to 15 minutes, stirring frequently, until al dente and liquid is almost completely absorbed.
- Stir in chicken, cream cheese and shredded cheese; cook 3 to 4 minutes, stirring frequently, until cheese is melted and hot.
- Stir in tomato until well blended. Sprinkle with cilantro. Serve immediately