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Ingredients
  • 8 ounces spaghetti noodles, broken into halves or thirds or other short dry pasta
  • 2 cups low-sodium chicken broth
  • ½ pound boneless skinless chicken breasts, boneless, skinless, cut into tenders
  • 1 cup white onion, diced
  • 1 cup bell peppers, green, red, yellow varieties, diced
  • 10 ounces diced tomatoes and green chiles, undrained; 1 can Rotel
  • 7 ounces diced green chilies, undrained
  • 4 ounces block-style cream cheese
  • 4 ounces Monterrey Jack cheese, shredded
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