Ingredients
1 cup Homemade 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
Chicken:
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
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