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1 cup Homemade Cream of Chicken Soup (can be found in the member section of the website)

1 lb skinless, boneless chicken breast (3-4 breast filets)

1 tsp pepper

2 tbsp chili powder (divided)

1 tbsp garlic powder

1 lb whole wheat spaghetti

16 oz 2% milk Velveeta cheese (cubed)

4 oz green chilies

1 cup salsa Verde

1 tbsp dried cilantro

1/2 cup fat-free milk


Preheat oven to 350

Line a baking sheet with foil and spray with nonstick spray

In a small bowl combine 1 tsp. pepper, 1 tbsp. chili powder & 1 tbsp. garlic powder

Sprinkle both sides of each chicken breast chicken with seasoning & place in baking dish

Cook for 20-25 minutes or until juices run clear

Cut into bite size pieces and reserve on a plate

Now for the Pasta:

Fill large pot with water and bring to a boil

Salt the water

Cook pasta until desired doneness is reached

Drain and return to pasta pot

And now the Cheesy Goodness:

In a microwave safe bowl combine remaining ingredients

Heat in the microwave for 2 minute intervals while stirring until smooth and heated through

Add chicken to cheesy mixture and stir

Pour over spaghetti and gently toss to combine

Serve into bowls and ENJOY!

Optional Toppings: grated cheese, fresh hopped cilantro, chili powder or sour cream


Each serving (about 3/4 cup) is 9 WW+ points

**Calories: 325 Total Fat: 10.6 g Saturated Fat: 5.9 g Trans Fat: 0 g Cholesterol: 52.9 mg Sodium: 893 mg Total Carbs: 38.8 g Dietary Fiber: 0.9 g Sugars: 5.9 g Protein: 20.8 g


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