Chicken & Spaghetti,
Yield
4 servingsPrep
15 minCook
60 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
|
*
|
| ¾ | cup |
sweet red bell peppers
chopped |
*
|
| 2 | quarts |
chicken broth
|
*
|
| 1 | package |
spaghetti
|
*
|
| ¾ | cup |
celery
chopped |
|
| 2 | each |
chicken bouillon cubes
|
*
|
| 1 | pound |
velveeta cheese
with peppers |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
|
*
|
| 177 | ml |
sweet red bell peppers
chopped |
*
|
| 2 | quarts |
chicken broth
|
*
|
| 1 | package |
spaghetti
|
*
|
| 177 | ml |
celery
chopped |
|
| 2 | each |
chicken bouillon cubes
|
*
|
| 453.6 | g |
velveeta cheese
with peppers |
Directions
Boil chicken in water.
Remove and debone.
Add chicken cubes to broth: should be 2 quarts water. Cook spaghetti in broth until most of liquid is absorbed. Add remaining ingredients.
