Mexican Chicken Spaghetti

Ingredients

• 1 lb. boneless, skinless chicken breasts
• 1 lb. Velveeta cheese (regular or Mexican)
• 1 can Rotel tomatoes (regular or hot)
• 1 lb. spaghetti pasta
• 1 stick butter
• 1 can cream of chicken soup (undiluted)
• 1 can cream of mushroom soup (undiluted)
• 1 medium onion, chopped
• 1 bell pepper (red or green), chopped
• Salt and pepper to taste

Directions

1. 1

   Boil chicken breasts in a large pot with 1/2 tsp salt and 1/2 tsp pepper.

2. 2

   Remove chicken when done (10–12 minutes).

3. 3

   Boil spaghetti in same broth.

4. 4

   Drain (do not rinse).

5. 5

   Melt butter in pot and sauté onion and bell pepper.

6. 6

   Add tomatoes, soups, cooked chicken (bite-size), and spaghetti.

7. 7

   Mix gently.

8. 8

   Add cheese and stir until melted.

9. 9

   Season to taste.

10. 10

    Heat through, stirring occasionally to prevent scorching.

11. 11

    Garnish with Parmesan cheese and serve with salad and garlic bread.