1 lb boneless chicken breast or tenders
1 lb Spaghetti
2 to 4 tbsp. olive oil or butter
1 lb Velveeta
1 or 2 diced peppers and onions (I use half the frozen bag of pepper stir fry from Save-a-lot and dice them while they are frozen)
1 can Cream of Mushroom soup
1 can chicken broth
1 can of Rotel Tomatoes or ½ a can if less heat is preferred

Cut the chicken into pieces, sauté with peppers and onions in olive oil or butter. When the juice is almost gone from the chicken and peppers, add a little chicken broth to moisten. Add the cream of mushroom, Velveeta, and Rotel tomatoes.

Let simmer until most of the cheese is melted, stirring most of the time. If the cheese becomes too thick, add a little more chicken broth (you want it a little runny).

Start the spaghetti boiling and add half the can of chicken broth to the boiling water. After 10 minutes or so, drain the spaghetti well, return to pan, add the cheese mixture and mix well.

If the spaghetti isn’t cooperating, add more of the chicken broth and finish mixing.

Serves at least 4.

Submitted by: Crystal