Chicken Tetrazzini

This is by far my favorite Weight Watchers recipe.  It's so yummy and reheats wonderfully for lunch the next day.

Ingredients:
2 chicken breasts
1 lime
salt and pepper to taste
1 tsp olive oil
1 1/2 cups cooked spaghetti pasta
1/2 onion
1/2 yellow bell pepper (I use green, because they are cheaper)
2 oz. Mexican Velveeta
2/3 can fat free cream of mushroom soup

Cube chicken to bite size pieces.  Salt and pepper to taste.  Squeeze the juice of one lime on to the chicken, and cook with olive oil over medium-high heat until done.

Cook pasta.  Drain and rinse.

Chop onion and bell pepper.  If you don't like slightly crunchy veggies, brown onion and bell pepper in small pan for 5 minutes.

Combine all ingredients in 8x8 or 9x9 baking dish.  Bake at 350 degrees F for 30 to 35 minutes or until bubbling and crispy on top.

With this recipe, I really like to cook extra chicken to save for a meal later in the week.  I put lime on all of the chicken I cook.  This may sound silly, but it takes the "chicken-y" taste away.