Chighetti (chicken Spaghetti)

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 1 (1 1/4 ounce) package knorr creamy pesto sauce mix
• 1 (12 ounce) can fat-free evaporated milk or 12 ounces fat-free half-and-half cream
• 12 ounces spaghetti, prepared according to package directions and drained
• 2 lbs cooked chicken breasts, cubed
• 1 (12 ounce) bag frozen onion and three pepper blend
• 1/2 cup shredded cheese
• 1/4 cup shredded cheese
• cooking spray
• salt and pepper

Recipe

• 1 preheat oven to 350°.
• 2 spray a 9x13 baking dish with cooking spray.
• 3 in a very large bowl whisk together the seasoning mix and evaporated milk.
• 4 then fold in the cooked spaghetti, chicken, frozen pepper & onion blend, 1/2 cup of the shredded cheese and salt and pepper.
• 5 pour combined ingredients into the greased baking dish, top with aluminum foil.
• 6 bake for 40 minutes.
• 7 remove from oven, top with remaining 1/4 cup of shredded cheese.
• 8 return to oven without the foil and bake an additional 5-10 minutes, watching closely, until topping is lightly browned.