Chicken Spaghetti
Ingredients
1 pound boneless, skinless chicken breasts
1 pound Velveeta, cubed
1 can Ro-Tel Tomatoes
1 pound spaghetti
1/2 cup butter
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 medium onion, chopped
1 green bell pepper, chopped
salt and pepper to taste
Instructions
In a large pot, put the amount of water called for to boil the spaghetti and bring it to a boil. Add 1/2 teaspoon of salt and 1/2 teaspoon of black pepper and add chicken breasts. Boil for 12 minutes or until chicken is completely done. Remove chicken and add spaghetti to the boiling water, and cook pasta according to the package directions. Drain pasta and discard water, but do not rinse. Melt the butter in the same pot, and saute the onion and bell pepper over medium heat until soft. Add tomatoes, soups, chicken and spaghetti to the onion mixture one at a time, and gently mix together. Add cheese to the mixture and stir together, mixing well. Over low heat, cook mixture until cheese is melted thoroughly, stirring occasionally to keep from scorching. Add salt and pepper to taste. Garnish with grated Parmesan Cheese. Serves 4