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    Spicy Spaghetti Chicken


    Source of Recipe


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    1 cup diced green pepper
    1 cup diced red pepper
    1 cup diced onion
    1 cup chicken broth
    1 cup peas & carrots, drained
    2 cup cooked chicken breast, cubed
    1 cup Ro-tel diced tomatoes & chilies
    1 lb Velveeta light cheese, cubed
    1 lb spaghetti, cooked and drained

    In a non-stick skillet, saute red and green peppers and onion in
    a small amount of chicken broth until soft. Add Velveeta, stir
    until melted.

    Add peas & carrots, chicken, broth & Ro-tel tomatoes. In a 9x13
    inch pan combine the above with the cooked spaghetti. Bake at 350
    for 30 minutes.

 

 

 


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