Ingredients
3 chicken breasts or thighs with skin (for richer stock)
1 lb box spaghetti
1 8oz cream cheese
1 small onion
1 small bell pepper
1 large tomato
2 cups cheddar cheese divided
Preparation
Preheat oven to 375 lightly spray 9 x 13 baking dish In a large stock pot cover chicken with several inches of water and season with salt and pepper. Bring chicken to a boil and cook for 30 to 40 min. Remove chicken to a cutting board Cut into small pieces Bring stock to a boil again and ad pasta and cook to aldente, drain and put pasta in bowl Again reserve the broth Put cream cheese in small pan and add 2 ladles full of stock to pan cook over medium heat..whisking until cheese mixture is smooth. In a large bowl combine onion, tomato, bell pepper and pasta..add cream cheese mixture then add 1 cup cheddar cheese and a cup of stock and mix add a little salt and add to baking dish, may need more stock to make moist. Top with remaining cheddar cheese. Cover with foil and bake for 30 to 40 min
