Chicken Spaghetti--No Velveeta Or Cream Soups Recipe

Name: Chicken Spaghetti--No Velveeta Or Cream Soups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (13 ounce) can chicken breasts, chopped (or 1-2 diced chicken breasts); 1 medium onion, chopped; 3 garlic cloves, minced; 1/2 red bell pepper, chopped; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 teaspoon thyme; 1/2 teaspoon oregano; 1 tablespoon olive oil; 1 (28 ounce) can diced tomatoes; 1 (4 ounce) canned diced green chiles (mild); 1 (13 1/4 ounce) package whole wheat spaghetti; 1 (12 ounce) can evaporated milk; 3/4 cup milk, divided; 1/4 teaspoon ground mustard; 1/8 teaspoon garlic powder; 1/2 teaspoon salt; 2 teaspoons cornstarch; 8 ounces cheddar cheese, grated

Servings: persons

1 (13 ounce) can chicken breasts, chopped (or 1-2 diced chicken breasts)
1 medium onion, chopped
3 garlic cloves, minced
1/2 red bell pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
1 tablespoon olive oil
1 (28 ounce) can diced tomatoes
1 (4 ounce) canned diced green chiles (mild)
1 (13 1/4 ounce) package whole wheat spaghetti
1 (12 ounce) can evaporated milk
3/4 cup milk, divided
1/4 teaspoon ground mustard
1/8 teaspoon garlic powder
1/2 teaspoon salt
2 teaspoons cornstarch
8 ounces cheddar cheese, grated

1
Preheat oven to 350 degrees.
2
Heat oil in a skillet. Add chicken, onion, garlic, and bell pepper. Sautee for about 5 minutes or until veggies are tender.
3
Add tomatoes, chiles, salt, pepper, thyme, and oregano. Let simmer while you do other steps.
4
Boil spaghetti until al dente (about 6 minutes).
5
While spaghetti is cooking, in a medium saucepan cook evaporated milk, 1/2 c of the milk, ground mustard, garlic powder and 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Stir regularly as it will stick to bottom of pan.
6
Whisk the cornstarch and the remaining 1/4 c of milk together. Then, whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
7
Off the heat, gradually whisk in the grated cheese until melted and smooth.
8
Spray a 9x13 casserole dish with nonstick spray. Mix the drained spaghetti, chicken/tomato mixture, and cheese sauce. You could probably eat it at this point, but I chose to cook mine in the oven for 20 minutes.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (13 ounce) can chicken breasts, chopped (or 1-2 diced chicken breasts), 1 medium onion, chopped, 3 garlic cloves, minced, 1/2 red bell pepper, chopped, and more.

Yes, Chicken Spaghetti--No Velveeta Or Cream Soups falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Spaghetti--No Velveeta Or Cream Soups

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