Chicken Spaghetti--No Velveeta Or Cream Soups

• 1 (13 ounce) can chicken breasts, chopped (or 1-2 diced chicken breasts)
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/2 red bell pepper, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1 tablespoon olive oil
• 1 (28 ounce) can diced tomatoes
• 1 (4 ounce) canned diced green chiles (mild)
• 1 (13 1/4 ounce) package whole wheat spaghetti
• 1 (12 ounce) can evaporated milk
• 3/4 cup milk, divided
• 1/4 teaspoon ground mustard
• 1/8 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 8 ounces cheddar cheese, grated

1. Preheat oven to 350 degrees.
2. Heat oil in a skillet. Add chicken, onion, garlic, and bell pepper. Sautee for about 5 minutes or until veggies are tender.
3. Add tomatoes, chiles, salt, pepper, thyme, and oregano. Let simmer while you do other steps.
4. Boil spaghetti until al dente (about 6 minutes).
5. While spaghetti is cooking, in a medium saucepan cook evaporated milk, 1/2 c of the milk, ground mustard, garlic powder and 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Stir regularly as it will stick to bottom of pan.
6. Whisk the cornstarch and the remaining 1/4 c of milk together. Then, whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
7. Off the heat, gradually whisk in the grated cheese until melted and smooth.
8. Spray a 9x13 casserole dish with nonstick spray. Mix the drained spaghetti, chicken/tomato mixture, and cheese sauce. You could probably eat it at this point, but I chose to cook mine in the oven for 20 minutes.

chicken breasts, onion, garlic, red bell pepper, salt, pepper, thyme, oregano, olive oil, tomatoes, green chiles, whole wheat spaghetti, milk, milk, ground mustard, garlic, salt, cornstarch, cheddar cheese

Taken from www.food.com/recipe/chicken-spaghetti-no-velveeta-or-cream-soups-435120 (may not work)