Chicken Pasta
Original:
1 lg. Chicken, or (Use 4-6 chicken breasts)
1 well-rounded Tbsp. chicken base
4 stalks celery, or (Use 1 tsp. celery seed)
1 4 oz. Jar diced pimentoes
1 tsp. Salt, or (Use 1/2 tsp. salt)
1 lg. Onion chopped
1 lg. Green bell pepper chopped
2 cans cream of chicken soup-undiluted, or
(Use 98% Fat Free Cream of Chicken soup)
2 lb. Box Velveeta cheese-cubed, or
(Use 1 lb. Light Velveeta cheese-cubed)
1/2 cup butter, or (Use 1 pkg. Butter Buds)
1 lb. Spaghetti, or (Use 2 pkg. DiOrgios Angel Hair Pasta)i
Directions
Cover chicken with 4-6 cups of water and include the 1 Tbsp. Chicken Base—Cook until tender—lift out and set aside—when cool, you can cube or slice. Take 4-6 cups of HOT broth and mix in cubed Velveeta—stir till completely melted—set aside. In skillet or pan—spray with PAM and saute onion, celery, pepper—add pimentoes last few minutes along with Butter buds. Now add undiluted soup to cheese/chicken broth. To cook Angel Hair—bring water or remaining chicken broth to a boil—put in Angel Hair and stir constantly until returns to a boil—do not overcook—DRAIN IMMEDIATELY.
Layer as follows: In a sprayed, deep, baking pan place angel Hair first—then vegetables—then slices or cubed chicken (cubes can be mixed into the above)—then the cheese, soup mixture to cover (if have left over of sauce, it freezes well and very good over potatoes, etc.)—The reason I use sliced chicken and lay it on top, is for removal by those that should not eat so much meat of any type. Bake at 350 degrees for 45 minutes (longer if frozen.)NOTE: This makes a very large quantity—Three sisters says 20-25, I say approx 12+.
Dietary Information
Nutrient Analysis: Per serving: Serves about 12
Calories: 248
Chol: 69mg
Sodium: 986mg
Fiber: 1.2gm
Fat: 7.gm
CHO: 13gm
Prot: 19gm
Sat. fat: 3.7
Mufa: <1.0
Pufa: 0.5
