Mexican Chicken Spaghetti

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 lb velveeta cheese, regular or mexican…
• 1 cans rotel tomatoes, regular or hot
• 1 lb spaghetti pasta
• 1 stick butter
• 1 cans cream of chicken soup, undiluted
• 1 cans 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 Parmesan cheese and serve with a salad and hot garlic bread.