*Mexican-Chicken-Spaghetti*
*Ingredients:
°1 lb boneless, skinless chicken breast
°1 lb velveeta cheese
°1 can rotel tomatoes, regular or spicy
°1 lb spaghetti pasta
°1 stick of butter
°1 can cream chicken soup
°1 can(s) cream mushroom soup
°1 onion, chop
°1 bell pepper, red or green
°salt & pepper to taste
* Methods
1 Boil the chicken breasts in a large saucepan, adding 1/2 tsp salt and 1/2 tsp black pepper to the water.
2 Remove chicken when fully cooked, about 10 to 12 minutes.
3 Boil the spaghetti pasta in the remaining broth according to package directions. Drain the pasta after cooking and discard the water. Reserve the pasta...Do not rinse.
4 Melt the butter in the same saucepan (empty) and brown the onion and pepper.
5 Add the tomatoes, soup, cooked chicken (cut into bite-sized pieces) and spaghetti to the sautéed onion mixture, one at a time, and toss gently.
6 Add the cheese and mix, mixing well. Add salt and pepper to taste.
7 Heat until cheese is melted, stirring occasionally to prevent burning.
8 SERVING SUGGESTION: Garnish with freshly grated Parmesan cheese and serve with a salad and warm garlic bread.
Enjoy it