Tomatoes with green chiles and jalapenos give a Southwestern spin to an Italian standby. Chicken is a lighter option than ground bef.
Chicken Spaghetti Olé
- Prep Time 25 min
- Total 55 min
- Servings 6
- Ingredients 12
Ingredients
- 6 oz uncooked spaghetti
- 1 tablespoon butter or margarine
- 1 small green bell pepper, chopped (1/2 cup)
- 1 medium stalk celery, chopped (1/2 cup)
- 1 small onion, chopped (1/4 cup)
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 can (8 oz) tomato sauce
- 1 loaf (8 oz. box) VELVEETA™ Original Cheese, cut into cubes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups diced deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
- Sliced jalapeño chiles, if desired
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain spaghetti as directed on package.
-
Step2Meanwhile, in 12-inch skillet, melt butter over medium heat. Cook bell pepper, celery and onion in butter, stirring occasionally, until tender. Stir in tomatoes, tomato sauce, cheese, salt and pepper; reduce heat to low. Heat, stirring frequently, until cheese is melted.
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Step3Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chiles.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 130
- Trans Fat
- 0g
% Daily Value*:
- Vitamin A
- 20%
- 20%
Exchanges:
FreeCarbohydrate Choice
2Tips from the Betty Crocker Kitchens
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