I made this tonight with ingredients I had in my kitchen, and the family LOVED it! It was so quick and easy and tasted like I had spent hours in the kitchen. This is actually a modification of my shrimp or crawfish fettucini recipe. The hot sauce and creole seasoning can be adjusted or left out according to personal taste. You could also use the Mexican Velveeta, YUM! This recipe can be made much "lighter" by using evaporated skim milk and no 1/2 and 1/2, 2% cheese, fat free soup, and Promise margarine or extra virgin olive oil. I have done this with my fettucini and people really can't tell the difference.
1Pre-heat oven to 350 and spray a 9x13 glass dish with cooking spray.
2Cook spaghetti noodles according to pkg directions.
3While noodles are cooking, melt butter and sautee veggies and garlic until onion is clear.
4Cut Velveeta into cubes, add to veggies along with the milks, soup, and cooking wine. Stir until cheese is melted. (The sauce should be of a medium thickness. If it seems too thin add less milk, if too thick, more milk)
5Add chicken and simmer on low heat for a few minutes. Stir to make sure it does not burn.
6Drain spaghetti when it reaches al dente' state and mix with chicken cheese mixture. Pour into prepared 9x13 dish, sprinkle with Parmasean, and cook in oven for 30-35 minutes.