°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

Post a Comment

Previous Post Next Post