Spicy Chicken Pasta

I found this recipe several years ago on a Weight Watchers message board. It contains more processed items than I normally prefer to use but sometimes you gotta do what you gotta do. I modified the original recipe a bit and swapped Velveeta Light for reduced fat Cheddar Jack and omitted an extra step of warming the dish through in the oven. Instead, I combined it all in a skillet and warmed through on the stovetop.

This dish reheats well and leftovers make a great lunch. I made this recently and nary a bite went to waste!

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Spicy Chicken Pasta

8 oz uncooked spaghetti or linguine, broken
1/2 large onion, chopped
1 tsp canola oil
4 oz reduced fat Cheddar Jack cheese
1 can Rotel tomatoes
10 oz can of chicken
1 can reduced fat, reduced sodium Cream of Mushroom soup

Cook pasta according to package directions.

While pasta is cooking, sauté onion in oil in a large skillet until tender. Add the chicken, and the can of Rotel with juice. Cook until tomato juice cooks down a bit. Add can of soup and mix well. Once mixture is hot and bubbly, add in cheese and stir well to melt the cheese.

Drain the pasta, reserving a cup of the cooking liquid. Add the drained pasta to the chicken mixture. Combine. If the mixture seems too dry, (you want it creamy like an Alfredo sauce) add in some of your reserved cooking liquid, one tablespoon at a time until you get the consistency you want.

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