VELVEETA Italian Chicken Spaghetti

• 3/4 lb. spaghetti, broken in half
• 1 onion, chopped
• 1 small green pepper, chopped
• 1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 1 can (6 oz.) Italian-style tomato paste
• 3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes
• 3 cups chopped cooked chicken

1. Cook spaghetti as directed on package, omitting salt.
2. Meanwhile, cook and stir onions and peppers in Dutch oven or large deep skillet sprayed with cooking spray on medium-high heat 3 to 4 min.
3. or until crisp-tender.
4. Stir in tomatoes, broth and tomato paste.
5. Bring to boil; simmer on low heat 10 min., stirring occasionally.
6. Add VELVEETA; cook 1 min.
7. or until VELEETA is completely melted and sauce is well blended, stirring frequently.
8. Drain spaghetti.
9. Add to sauce in skillet along with the chicken; cook 2 to 3 min.
10. or until heated through, stirring occasionally.

onion, green pepper, italianstyle stewed tomatoes, chicken broth, tomato, chicken

Taken from www.kraftrecipes.com/recipes/-13868.aspx (may not work)