Step 1

In 4-quart saucepan or Dutch oven, heat spaghetti, broth and salt just to boiling over high heat. Reduce heat to medium; cook 10 to 15 minutes, stirring frequently, until al dente and liquid is almost completely absorbed.

Step 2

Stir in chicken, cream cheese and shredded cheese; cook 3 to 4 minutes, stirring frequently, until cheese is melted and hot. .

Step 3

Stir in tomato until well blended. Sprinkle with cilantro. Serve immediately