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CHICKEN SPAGHETTI
1 pound boneless, skinless chicken breasts water 1 pound angel hair pasta, uncooked 1 pound Mexican or regular Velveeta cheese 1 (10 3/4 ounce) can condensed cream of chicken soup 1 (1 pound) can Ro*Tel tomatoes
Boil chicken breasts in large pan of water adding a pinch of salt. Remove chicken when done. Cut chicken into small, bite-size pieces; set aside.
Cook pasta in remaining broth (adding more water if necessary); drain and set aside.
Cut cheese into small chunks and melt in a large pan with the cream of chicken soup.
Add the chicken, pasta, and Ro*Tel to the cheese mixture and heat through, about 2 minutes. Serve.
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