One-Pot Chicken Spaghetti
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Say goodbye to dirty dishes! This twist on classic spaghetti is one of the easiest, tastiest quick dinners you will ever make. Rotisserie chicken cuts down on prep time while jalapeño cream cheese combined with Mexican cheeses and chicken broth gives the
Ingredients
3/4 lb uncooked spaghetti, broken in half
1 carton (32 oz) Progresso™ chicken stock
1/2 teaspoon salt
2 cups shredded deli rotisserie chicken
1 container (8 oz) cream cheese spread with jalapeño peppers
1 cup shredded Mexican cheese blend (4 oz)
1 cup diced seeded tomato (1 medium)
2 tablespoons chopped fresh cilantro
Instructions
In 4-quart saucepan or Dutch oven, heat spaghetti, stock 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
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