VELVEETA® ITALIAN CHICKEN SPAGHETTI

VELVEETA® Italian Chicken Spaghetti image

Provided by @MakeItYours

Number Of Ingredients 8

3/4 lb. spaghetti, broken in half
1 onion, chopped
1 small green pepper, chopped
1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 can (6 oz.) Italian-style tomato paste
3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes
3 cups chopped cooked chicken

Steps:

Cook spaghetti as directed on package, omitting salt.
Meanwhile, cook and stir onions and peppers in Dutch oven or large deep skillet sprayed with cooking spray on medium-high heat 3 to 4 min. or until crisp-tender. Stir in tomatoes, broth and tomato paste. Bring to boil; simmer on low heat 10 min., stirring occasionally. Add VELVEETA; cook 1 min. or until VELEETA is completely melted and sauce is well blended, stirring frequently.
Drain spaghetti. Add to sauce in skillet along with the chicken; cook 2 to 3 min. or until heated through, stirring occasionally.