Chicken Spaghetti--no Velveeta Or Cream Soups

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 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.