1 lg. chicken
2 pkg. spaghetti (or 1 lb. 8 oz.)
1 (#2) can tomatoes
1 clove garlic
1 onion
1 bell pepper
1 can mushroom soup
3 tbsp. milk, flour, salt and pepper
1 lb. Velveeta cheese, grated
Pimentos, (optional)

In a skillet cook onion, garlic and bell pepper until tender but not brown (in butter). Add white sauce made with milk, flour salt and pepper. Cook until thickened.

In a blender mix tomatoes, mushroom soup and add mixture from skillet and pimentos. Chop in blender until it is the consistency you desired. Add mixture into chicken and stock. Add cheese and melt and add spaghetti.