1 lb boneless, skinless chicken breasts
1 lb Velveeta cheese, regular or Mexican
1 can Rotel tomatoes, regular or hot (10 oz)
1 lb spaghetti pasta
1 stick butter
1 can cream of chicken soup, undiluted (10.5 oz)
1 can cream of mushroom soup, undiluted (10.5 oz)
1 md onion, chopped
1 bell pepper (red or green), chopped
salt and pepper, to taste
Tips: If you’re afraid of scorching the dish while the cheese melts, once the Velveeta is added turn the burner off, cover the pot, and let sit for about to minutes; then mix. Since everything is hot the residual heat will slowly melt the cheese.
1. Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water. Remove chicken when completely done, about 10 to 12 minutes.
2. Boil spaghetti pasta in the remaining broth according to package directions.
3. 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 until soft.
5. Add tomatoes, soup, cooked chicken (cut into bite-size pieces) to the sauteed onion mixture, one at a time, mixing as you go.
6. Gently stir in spaghetti.
7. Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
8. SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
9. Last Step: Don’t forget to share!