Traditional Chicken Spaghetti
1 pound boneless, skinless chicken breasts
1 pound angel hair pasta
1 pound Velveeta, cubed
10.5 ounce can Cream of Mushroom Soup
10 ounce can Ro-Tel Tomatoes
Simmer chicken breasts in a large pot with water and a pinch of salt for 20 minutes or until no pink remains. Add pasta to the pot of boiling water, and cook according to package directions. Drain noodles when they are tender. Cut chicken into bite size pieces and return to the pan with noodles. Mix Velveeta cubes with noodles and chicken. Add soup and diced tomatoes and heat over medium low heat until cheese is melted. Makes 4 servings.