One-Pot Chicken Spaghetti

This Chicken Spaghetti is a much lighter version than your typical spaghetti made with tomato sauce and meatballs. The pasta is cooked in chicken broth instead of water and you can buy a rotisserie chicken or use leftover chicken to save time. Speaking of saving time, this One-Pot meal is not only easy, there is less to clean up! 😀 Serves 4 Total Time: 30 minutes 

Ingredients:

3/4 lb uncooked spaghetti, broken in half
1 carton (32 oz) chicken broth
1/2 teaspoon salt
2 cups shredded deli rotisserie chicken
1 container (8 oz) cream cheese spread with jalapeño peppers or a less spicy version, substitute garden vegetable or onion-chive cream cheese spread for the jalapeño cream cheese spread.
1 cup shredded Mexican cheese blend (4 oz)
1 cup diced seeded tomato (1 medium)
2 tablespoons chopped fresh cilantro

Directions:

In 4-quart saucepan or Dutch oven, heat spaghetti, broth and salt just to boiling over high heat. Reduce heat to medium; cook 10 to 15 minutes, stirring frequently, until al dente and liquid is almost completely absorbed. Stir in chicken, cream cheese and shredded cheese; cook 3 to 4 minutes, stirring frequently, until cheese is melted and hot. . Stir in tomato until well blended. Sprinkle with cilantro. Serve immediately. Easy Peasy!