Chicken Spagetti

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 lb thin spaghetti noodles
• 2 cups chopped boneless skinless chicken breasts
• 2 cups chicken broth
• 1 small yellow sweet bell pepper
• 1 small green bell pepper
• 1 small onion
• 1 (12 ounce) can evaporated milk
• 1 (1 lb) jar ready-to-use baked pizza crust, alfedo sauce
• 1/2 cup mozzarella cheese
• 1/2 cup mild cheddar cheese

Recipe

• 1 break spagetti noodles in half and boil in a large pot of salt water. drain and set aside.
• 2 slow cook the chicken in the chicken broth.
• 3 while chicken is cooking, chop yellow pepper, green pepper, and onion. add the vegetables to the broth and chicken when the chicken is about 3/4 done. let simmer until vegetables are tender.
• 4 spray the bottom of a 8x11x3 inch pan with a non stick cooking spray and add half of the mozzarella and half the cheddar to the bottom.
• 5 mix the evaporated milk and alfredo sauce together before adding it to broth.
• 6 add noodles to sauce, stiring around and making sure that all noodles are covered in sauce mixture.
• 7 add remaining mozarella and cheddar cheese to chicken spagetti, stirring very well.
• 8 pour spagetti into pan.
• 9 let cool and serve.