Ingredients
| 1 lb | boneless, skinless chicken breasts |
| 1 lb | velveeta cheese, regular or mexican |
| 1 can(s) | rotel tomatoes, regular or hot |
| 1 lb | spaghetti pasta |
| 1 stick | butter |
| 1 can(s) | cream of chicken soup, undiluted |
| 1 can(s) | cream of mushroom soup, undiluted |
| 1 | medium onion, chopped |
| 1 | bell pepper, red or green, chopped |
| salt and pepper to taste |
Directions
1
Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
2
Remove chicken when completely done, about 10 to 12 minutes.
3
Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
4
Melt the butter in that same (empty) pot and saute the onion and bell pepper.
5
Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
6
Add cheese and stir together, mixing well. Add salt and pepper to taste.
7
Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
8
SERVING SUGGESTIONS: Garnish with freshly grated Paremesan cheese and serve with a salad and hot garlic bread.
Written by Alice
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