A Keeping It Simple Recipe

I have an amazingly simple and easy recipe that I wanted to share with y’all. It’s for Cheesy Chicken Spaghetti. My Aunt Nett cooked it over Memorial Day weekend and I’ve been holding out on y’all since then, even though I’ve cooked it about 10 times! What’s so great about this recipe is that it only has 4 ingredients and can be mixed and matched for your taste preferences as far as the spice level is concerned. It’s delicious!

Normally I make this with a block of Mexican Velveeta and a can of Petite cut diced tomatoes, but last night I used the original Velveeta and the diced tomatoes and it was still really good. In fact I think that I liked it better than when it was spicy. If you like really spicy things, use the Mexican Velveeta and a can of Rotel, just don’t blame me if it gives you heartburn!

Here goes:

Cheesy Chicken Spaghetti
1 regular size Velveeta cheese (either original or Mexican, cut into cubes)
1 can of either Rotel tomatoes or Petite Cut diced tomatoes (do not drain)
1 can of diced white meat chicken (drained)
1 package of whatever spaghetti noodles you like (I use angel hair)

In a large sauté pan add the can of tomatoes and cubes of the Velveeta cheese. Drain the chicken and take a fork to break the chicken up into fine pieces so that it is almost shredded. Add to the sauté pan. Turn on low heat so the cheese doesn’t burn and stir frequently until the Velveeta is mixed through.

While the sauce is heating, cook your noodles. When the noodles are done, drain and mix into the cheese sauce. Combine everything really well and serve with a salad and rolls.

The whole meal, start to finish, can be cooked in less than 15 minutes, and I’m all about that! Try it out and let me know what you think. Have a great day!