Recipes / Chicken Spaghetti

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Chicken Spaghetti

3

  • SERVING SIZE: 6

Ingredients
  • 2 pound Boneless Chicken Breast
  • 2 teaspoons Meat Tenderizer
  • 8 ounces Thin Spaghetti
  • 1 each Stick Butter
  • 1 pound Velveeta Cheese, Cubed
  • 15 ounces English Peas, Drained
  • 3 1/2 cups Furmano's Petite Diced Tomatoes
  • As Needed Cracker Crumbs
Preparation
  1. Boil chicken in water until done. Reserve 1-1/2 quarts of chicken broth for spaghetti.
  2. Chop chicken in chunks or smaller pieces.
  3. Break up spaghetti and cook in reserved chicken broth; DO NOT drain.
  4. Add Velveeta cheese and butter to spaghetti; stir until melted.
  5. Add chicken, peas, and tomatoes. Pour into casserole dish.
  6. Top with bread or cracker crumbs and butter.
  7. Bake at 350 degrees for 25-30 minutes.