1 lg. chicken
1 lg. onion
1 lg. bell pepper
1 stick butter
1 lb. Velveeta cheese
1 (8 oz.) pkg. spaghetti
1 can Rotel tomatoes
1 can sm. peas
2 tbsp. Worcestershire sauce

Cook and debone chicken (set aside). Saute onion and bell pepper in butter. Add tomatoes and Worcestershire. Simmer 3 minutes. Add cheese, cubed. Cook until cheese is melted. Add peas and chicken (set aside). Cook spaghetti. Add to sauce; heat until hot.