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Recipes:
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Recipe Name: Mexican Chicken Spaghetti
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.
Categories: Main Dishes