Foodie Friday

This afternoon I made a recipe I've been making for about 10 years.  It was probably one of the first things I really learned how to cook when I went off to college.  I think I actually got it from Weight Watchers, but pretend you don't know that.  It's delicious, easy, and apparently good not bad for you either! 

Spicy Chicken Spaghetti 

(don't let the name fool you - it's not that spicy)

(also, it's not a thick and creamy chicken spaghetti, but pretty light and filling)  

Ingredients: 

2 -3 boneless, skinless chicken breasts

1 can chicken broth

1 can chopped green chiles

1 can cream of mushroom soup

4-6 oz. Mexican Velveeta

1 box/package of rotini (twirly pasta)

In a large skillet, combine 1 cup of chicken broth and can of green chiles and bring to a boil. 

Reduce heat to medium-high and immerse chicken breasts in liquid.  Cook 15 minutes, turning once halfway through.  You may need to periodically add more chicken broth to keep skillet from getting dry and chiles from burning.  

Combine cream of mushroom soup with reduced chiles from skillet in large mixing bowl. 

Cube 4 to 6 ounces of Mexican Velveeta. 

Cook pasta according to package directions, drain. 

Cut or shred chicken into small pieces.  

Add pasta, cheese, and chicken to mixing bowl with soup and chiles.  Mix thoroughly. 

Transfer to casserole dish sprayed with Pam.  Cook 25-30 minutes at 350 degrees, stirring halfway through cooking time.  

Enjoy!