Mexican Chicken Spaghetti

1 lb boneless, skinless chicken breasts

1 lb velveeta cheese, regular or mexican…

1 can(s) rotel tomatoes, regular or hot

1 lb spaghetti pasta

1 stick butter

1 can(s) cream of chicken soup, undiluted

1 can(s) cream of mushroom soup, undiluted

1 medium onion, chopped

1 bell pepper, red or green, chopped

salt and pepper to taste

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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.

Enjoy