Chicken Spaghetti, Reduced Fat

• 6 ounces whole wheat spaghetti
• 1 lb boneless chicken, cooked and cut into small pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 (10 ounce) can Ro-Tel tomatoes
• 1 (15 ounce) can corn (frozen may be used)
• 1 (15 ounce) can green peas (frozen may be used)
• 14 ounces Velveeta reduced fat cheese product, cubed

1. Heat oven to 350F.
2. Cook pasta according to package directions.
3. Heat olive oil on stovetop.
4. Saute onion and pepper in hot oil until transparent.
5. Add tomatoes, corn, and peas.
6. Add cheese.
7. Heat until cheese has melted, stirring frequently.
8. Add chicken and cooked pasta.
9. Pour into 9 X 13 pan.
10. Bake at 350F for 30 minutes or until sauce begins to bubble around the edges.

whole wheat spaghetti, chicken, olive oil, onion, green bell pepper, rotel tomatoes, corn, green peas, velveeta reduced fat cheese

Taken from www.food.com/recipe/chicken-spaghetti-reduced-fat-452342 (may not work)