Creamy Chicken Spaghetti
Look no further than this creamy, kid-friendly dish made with RO*TEL® tomatoes, Mexican cheese, and two kinds of condensed soup for a Mexican-inspired take on chicken spaghetti.
Bring a large pot of water to a boil.
Add chicken 1/2 teaspoon salt and 1/2 teaspoon pepper.
Cover reduce heat to a gentle boil and cook until chicken is no longer pink in the center and the juices run clear 10 to 12 minutes.
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken and set aside until cool enough to handle then chop into bite-sized pieces.
Leave broth in the pot.
Bring broth back to a boil.
Cook spaghetti in the boiling broth stirring occasionally until tender yet firm to the bite about 12 minutes.
Drain spaghetti; do not rinse.