Ingredients
3/4
lb uncooked spaghetti, broken in half
1
carton (32 oz) Progresso™ chicken broth
1/2
teaspoon salt
2
cups shredded deli rotisserie chicken
1
container (8 oz) cream cheese spread with jalapeño peppers
1
cup shredded Mexican cheese blend (4 oz)
1
cup diced seeded tomato (1 medium)
2
tablespoons chopped fresh cilantro
Preparation
In 4-quart saucepan or Dutch oven, heat spaghetti, broth and salt just to boiling over high heat. Reduce heat to medium; cook 10 to 15 minutes, stirring frequently, until al dente and liquid is almost completely absorbed.
Stir in chicken, cream cheese and shredded cheese; cook 3 to 4 minutes, stirring frequently, until cheese is melted and hot. .
Stir in tomato until well blended. Sprinkle with cilantro. Serve immediately
