Chicken Spaghetti

Chicken Breasts



Red Bell Pepper

Tomato Paste

Diced Tomatoes

Chicken Broth


Olive Oil

Add the chicken breasts to a large pot, and cover with water to cook. Bring chicken to a boil, reduce the heat to a simmer and cook until the chicken is done (165°F in the thickest part).

Remove chicken from water, do not drain water! Add just enough additional water to cook pasta in. Boil water and cook pasta. When pasta is done, reserve 2 cups of cooking water.

Meanwhile, chop chicken and set it aside. While the pasta cooks, heat olive oil in a large skillet. Saute onion and bell pepper until tender, about 15 minutes.

Add canned tomatoes, tomato paste and 2 cups of reserved pasta cooking water. Bring the mixture to a simmer, and then stir in Velveeta cheese in cubes.

Cook the sauce until the cheese melts completely. Combine noodles, chicken and sauce. Spread in an 8x8" pan.

To freeze this meal, cover mixture tightly and place in a freezer-safe bag. To reheat, bake at 375 for 50 minutes from frozen OR cook for 35 minutes if thawed.