MEXICAN-STYLE CHICKEN SPAGHETTI
1 Whole chicken
1 8oz container of whipped cream cheese
1 bell pepper, chopped
1/2 cup of chopped celery
1 sm. pkg. gluten free spaghetti(I used brown rice pasta)
1 can Rotel tomatoes
1 onion, chopped
Boil and shred chicken. Cook spaghetti and drain. Saute onions, celery and peppers. Add rotel tomatoes and cream cheese and stir. Bring to a boil and then simmer while cheese cubes melt. Add spaghetti and chicken to sauce. Stir well and serve.
I really liked this recipe! So did my husband!
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