One-Pot Chicken Spaghetti

By kelsa94

Ingredients

• Ingredients
• 3/4 3/4
• lb uncooked spaghetti, broken in half
• 1 1
• carton (32 oz) Progresso™ chicken stock
• 1/2 1/2
• teaspoon salt
• 2 2
• cups shredded deli rotisserie chicken
• 1 1
• container (8 oz) cream cheese spread with jalapeño peppers
• 1 1
• cup shredded Mexican cheese blend (4 oz)
• 1 1
• cup diced seeded tomato (1 medium)
• 2 2
• tablespoons chopped fresh cilantro

Details

Preparation time 10mins
Cooking time 30mins
Adapted from pillsbury.com

Preparation

Step 1

1

In 4-quart saucepan or Dutch oven, heat spaghetti, stock and salt just to boiling over high heat. Reduce heat to medium; cook 10 to 15 minutes, stirring frequently, until al dente and liquid is almost completely absorbed.

2

Stir in chicken, cream cheese and shredded cheese; cook 3 to 4 minutes, stirring frequently, until cheese is melted and hot. .

3

Stir in tomato until well blended. Sprinkle with cilantro. Serve immediately