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Saturday, March 22, 2014

Mexican Chicken Spaghetti

2:18 AM

Ingredients













































1 lbboneless, skinless chicken breasts
1 lbvelveeta cheese, regular or mexican
1 can(s)rotel tomatoes, regular or hot
1 lbspaghetti pasta
1 stickbutter
1 can(s)cream of chicken soup, undiluted
1 can(s)cream of mushroom soup, undiluted
1medium onion, chopped
1bell 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.


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