Pella Chronicle

January 8, 2013

Chicken Spaghetti


The Chronicle

Pella —

Ingredients

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 stk butter

get recipes @ goboldwithbutter.com
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


Directions

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 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 Paremesan cheese and serve with a salad and hot garlic bread.