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Recipe:
Recipe Name:
Mexican Chicken Spaghetti
Categories:
Appetizers
Beverages
Breads
Breakfast
Desserts
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Main Dishes
Salads
Sauces
Side Dishes
Soups
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 can(s) cream of chicken and cream of mushroom soups - undiluted 1 medium chopped onion and red bellpepper salt and pepper to taste
Preparation:
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 sauté the onion and bell pepper. 5 Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sautéed 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.
