Chicken Spaghetti

By á-3146

This is a great, comfort dish. My sister gave me the recipe and I tweaked it to fit my family's taste. My friends also request this when we have pot-luck dinners. Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread. You'll be a hit with everyone.

Ingredients

• 1 pound chicken breasts, boneless, skinless
• 1 pound velveeta cheese, regular or mexican
• 1 can rotel tomatoes, regular or hot
• 1 pound 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

Preparation

Step 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.

Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.

Melt the butter in that same (empty) pot and saute the onion and bell pepper.

Add tomatoes, soup, cooked chicken and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.

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.

SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.