 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 1/8 | pound, raw | chicken breast, boneless, skinless | 2 | ounces | spaghetti | 2/3 | cup | chicken broth, low sodium, and fat free | 1 3/4 | ounces | diced tomatoes (14.5 ounce can) | 1 1/3 | ounces | diced tomatoes and green chiles | 1/2 | ounce | shredded cheddar cheese |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | Bake chicken at 400 for 1 hour; cube. | 2 | Cook spaghetti in chicken broth. Do not drain. | 3 | When most of chicken broth is absorbed, add both tomatoes and chicken. Mix and simmer for a few minutes. | 4 | Place in casserole dish. Top with shredded SHARP cheddar and place in oven just long enough to melt the cheese. |
|