Mexican Chicken Spaghetti Recipe | Bob Evans Farms

Ingredients

• 12 Ounces spaghetti
• 1/4 Cup butter
• 20 Ounces frozen peppers and onion blend thawed
• 1/4 Cup all purpose flour
• 3 Cups chicken broth
• 10 Ounces canned diced tomatoes and green chiles
• 8 Ounces cream cheese softened
• 3 Cups pepper Jack cheese shredded
• 1 Package Bob Evans Sweet Corn with Chipotle Butter Sauce
• 1 Tablespoon chili powder
• 4 Cups chicken cooked, chopped
• 3 Tablespoons fresh cilantro chopped
• 1 Tablespoon ground cumin
• 1 Cup blue corn tortilla chips coarsely crushed