assignmentPREPARATION
1
Place all ingredients in a large zip loc bag. Shake until combined. Add 2 lbs. of chicken thighs to the bag. Mix in bag until all is well covered. Press as much air as possible out of the bag, then zip shut and place in the refrigerator for 1-24 hours. Remove from bag and cook as desired.
2
add:
3
1½ C chicken broth (reserved from chicken you have cooked, boned and cubed)
4
Heat thoroughly, stirring until Velveeta is all melted. Cook 1 large package of spaghetti, drain and mix with above mixture.