Ingredients

The following ingredients have 4 Servings
  • 3/4 lb uncooked spaghetti, broken in half
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1/2 teaspoon salt
  • 2 cups shredded deli rotisserie chicken
  • 1 container (8 oz) cream cheese spread with jalapeño peppers
  • 1 cup shredded Mexican cheese blend (4 oz)
  • 1 cup diced seeded tomato (1 medium)
  • 2 tablespoons chopped fresh cilantro

Instruction

  • 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