 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | ounce | pasta noodles | 1/2 | breast, bone and skin removed | breast | 1/3 | slice, large (1/4" thick) | Onion, chopped | 1 1/2 | ring (3" dia, 1/4" thick) | green pepper, finely chopped | 1/4 | cup | Rotel - tomatoes, red, ripe, canned, Mexican | 1/4 | can (10.75 oz) | cream of chicken soup, condensed | 1/4 | Usda default (100 gm - 4 oz) | Velvetta cheese | 1/4 | clove | garlic minced |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | brown chicken, onion, and peppers in skillet sprayed with pam | | 2 | add garlic, soup, tomatoes and cheese | | 3 | boil spaghetti for 10 minutes and drain | | 4 | add chicken mixture to spaghetti and allow to set covered about 5 minutes with no fire |
|
