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Thursday, January 23, 2014

Chicken Spaghetti

1 cup  Cream of Chicken Soup
1 lb skinless, boneless chicken breast (3-4 breast filets)
1 tsp pepper
2 tbsp chili powder (divided)
1 tbsp garlic powder
1 lb whole wheat spaghetti
16 oz 2% milk Velveeta cheese (cubed)
4 oz green chilies
1 cup salsa Verde
1 tbsp dried cilantro
1/2 cup fat-free milk

Preheat oven to 350
Line a baking sheet with foil and spray with nonstick spray
In a small bowl combine 1 tsp. pepper, 1 tbsp. chili powder & 1 tbsp. garlic powder
Sprinkle both sides of each chicken breast chicken with seasoning & place in baking dish
Cook for 20-25 minutes or until juices run clear
Cut into bite size pieces and reserve on a plate
Now for the Pasta:
Fill large pot with water and bring to a boil
Salt the water
Cook pasta until desired doneness is reached
Drain and return to pasta pot
And now the Cheesy Goodness:
In a microwave safe bowl combine remaining ingredients
Heat in the microwave for 2 minute intervals while stirring until smooth and heated through
Add chicken to cheesy mixture and stir
Pour over spaghetti and gently toss to combine
Serve into bowls and ENJOY!

Optional Toppings: grated cheese, fresh hopped cilantro, chili powder or sour cream

each 3/4 cup serving is 325 calories

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